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Need veggie dish to go with pasta and sausage

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swms122456 Jun 12, 2009 06:44 PM

help!! broccoli....asparagus...want something different!

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    weezycom RE: swms122456 Jun 12, 2009 06:51 PM

    spinach sauteed in olive oil with minced garlic; grilled or roasted broccoli rabe

    1 Reply
    1. re: weezycom
      c oliver RE: weezycom Jun 12, 2009 07:22 PM

      I love the spinach but use slices of garlic.

    2. todao RE: swms122456 Jun 12, 2009 06:52 PM

      Zucchini slices cooke el dente in a tomato based sauce (with onions, garlic and a few herbs) would accompany that kind of dish quite nicely.

      1. kubasd RE: swms122456 Jun 12, 2009 06:58 PM

        rapini sauteed with onion, olive oil, red chili flakes..... this equals the perfect companion

        2 Replies
        1. re: kubasd
          pancake RE: kubasd Jun 12, 2009 08:14 PM

          The first thing that came to my mind was rapini sauteed with garlic and olive oil. If not, salad greens lightly dressed with a vinagrette would be a nice compliment. Serve crusty bread too!

          1. re: pancake
            hollyd RE: pancake Jun 12, 2009 09:25 PM

            yep. I'm with pancake and kubasd. Can't go wrong with rapini and red chili flake. I ditch the onion and go with crispy sliced garlic.

        2. mrbigshotno.1 RE: swms122456 Jun 12, 2009 07:09 PM

          6 to 8 inch zuchinis quartered the longways, marinate in Italian style dressing or olive oil & vinegar, grill turning occasionaly until they start to go a little limp.

          1. kattyeyes RE: swms122456 Jun 12, 2009 07:30 PM

            How 'bout broccolini?

            1. c
              cookie44 RE: swms122456 Jun 12, 2009 07:42 PM

              How about the recipe for sauteed radishes and watercress on epicurious.com?

              I have done that one using the radish greens instead of watercress and it's simple and great. Similar to other sauteed bitter greens type dishes plus radishes are in season (for me at least).

              1. Richard 16 RE: swms122456 Jun 12, 2009 07:47 PM

                Brussel spouts or asparagus roasted with EVOO and salt, served with balsamic vinegar. If a peppery sausage add white pepper too.

                Lightly marinaded thin sliced pickling cucumbers, red onion, and if you can get good tomatoes. Sweet basil. TJ's sells a whole milk mozzarella using lemon juice instead of rennet.

                1 Reply
                1. re: Richard 16
                  Foodielicious RE: Richard 16 Jun 12, 2009 09:57 PM

                  Try mixed bell peppers and onions fried in olive oil with oregano and garlic. Sort of an Italian version of fajita veggies. Also works on top of the sausages in a sandwich the next day.

                2. d
                  doughreme RE: swms122456 Jun 12, 2009 10:22 PM

                  Beets - roasted with olive oil, s&p. We love pasta with sausage at my home and found that beets (even better with spinach filled ravioli) make for a tasty combination. If you are using plain pasta, throw in a bit of fresh spinach in the bowl with the cooked beets, olive oil, fresh lemon juice and s&p and dump the hot pasta with a bit of the pasta water on top of it. Let it sit for a minute to wilt the spinach. Add some grated Reggiano to the mix and you've got something "different". Try it. The flavors really work together.

                  1. c
                    cimui RE: swms122456 Jun 12, 2009 10:51 PM

                    i love the roasted Brussels sprouts, grilled zucchini ideas, mixed colored peppers and beets ideas. maybe also consider:

                    -- gazpacho
                    -- caprese salad
                    -- whole heads of garlic baked in olive oil (ok, not a free-standing vegetable to most)
                    -- roasted cauliflower (roasted broccoli florets also work when tossed with olive oil, garlic and salt and oven roasted)
                    -- coban salatasi (chopped salad of tomato, green pepper, cucumber, red onion, cilantro or parsley, mint if you want it, olives if you want 'em, lemon juice, olive oil, salt, ground black pepper)
                    -- pine nut stuffed baby eggplant (like so, though i wouldn't drown the eggplants in mozzarella like this person has: http://www.toomanychefs.net/archives/...
                    )-- instead of doing whole, roasted Brussels sprouts, try shredding and tossing with parmesan (i.e. http://www.foodandwine.com/recipes/sh...
                    )-- OR not a vegetable at all, but refreshing: prosciutto with melon (honeydew and/or canteloupe)

                    If you want to get kind of fancy pants, try making a caprese salad-inspired timbale (layer tomatoes, slices of buffalo mozzarella and basil, drizzle with balsamic and good peppery olive oil, serve with a barely sweetened basil / lemon sorbet). (credit: this is inspired by an appetizer at Spiga in NYC)

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