I just love this recipe. Honestly, it’s a bit different every time I make it because it allows you to more or less “make it your own” and I just use what I have, from veggies to noodles.
I start by prepping veggies in one pot. This time I used carrots, green beans, peas, zucchini, and corn. Everything was frozen except the carrots. I boiled them all together and set them aside. You can put as many or as few veggies and any variety you want. I would LOVE to put tomatoes in this, but alas there are no fresh ones yet. (Sidenote, the tomatoes in my AeroGarden are starting to turn so I won’t have to wait long!!)
Ingredients:
1 german sausage
1 C chopped carrots
1/2 green beans
1/4 C peas
1/2 C corn
3/4 C zucchini
1 C beef broth (I use L.B.Jamison’s beef flavored soup base, pictured below, to make my own.)
1 C milk
4 tablespoons butter
2 C pasta (This time I used farfalle, but I really like cellentani! Also, you can increase or decrease this amount depending on your feelings about carbs.)
Directions:
In a medium pot, boil veggies until cooked thoroughly.
In a large skillet melt butter. Add whole german sausage and cook thoroughly. Then remove the sausage to cutting board, saving skillet for later use. (If you buy a german sausage from the store that is precooked I would just heat it in the butter and then cut.)
In a large pot, bring water to a boil and cook your choice of noodles.
Into the same skillet used to cook the german sausage, pour milk and beef broth. Mix, scraping bottom to get extra fried pieces. Bring to a boil then reduce heat to low.
Add vegetables to sauce.
Cut german sausage into pieces and add to the veggies and sauce.
Once noodles are cooked, drain and add directly to the skillet mixture. Enjoy!
My kiddos love topping it with spaghetti sprinkles. {What’s not to love about that?!}
Also, it saves well so leftovers work out perfectly!
I much prefer using this soup base to the boxes of broth!
Knitty Gritty 