Rosemary Butter Pasta

Last night I for some reason forgot to think about dinner until fairly late (for a preschooler). I had a couple of odds and ends in the fridge leftover from other meals and decided to put together a leftover extravaganza (obviously transforming those leftover items into a new creation).

Armed with a couple of sausage links and a summer squash I set out on a mission. This is what you’ll need;

2 chicken sausage links, sliced

1 medium summer squash, sliced into half moons

1 medium onion, also sliced in half moons

2 cloves of garlic, minced

1 tbsp agave

1 large sprig of fresh rosemary

1 tea salt

1 tea pepper

1 tbsp olive oil

1/2 stick non-salted butter

1/2 box of rotini pasta

Cook pasta per box instructions.

Add olive oil to sauté pan. Add onions and let them cook until translucent (about 2-4 minutes) Next add squash and garlic and cook until squash is soft (5 minutes). Infuse your butter. If you google this, there are many difficult ways to do this. I chose to do this my own simpler (and probably not ‘correct’ way.) Heat butter and rosemary together on low heat and let the two come together. Bruise a few rosemary leaves before you add to help move the flavor along.

Add butter sauce to veggies, stir. Add sausage, pasta, agave and spices. Stir and taste. Add some fresh rosemary to serve.


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