Lunch: Farfalle with Summer Squash, Zucchini, Red Bell Pepper and Chicken Sausage

I was planning for this week to be this big borscht experience, but when I got to the grocery store after the gym, I realised I'd forgotten the recipe. So I improvised and threw this together, knowing that I had plenty of farfalle pasta on hand already, plus some parmesan cheese, half an onion, and a wee bit of heavy cream that needed to be used up. Thankfully, this dish turned out delicious (thanks no doubt to the cream).

Farfalle with Summer Squash, Zucchini, Red Bell Pepper, and Chicken Sausage
(4 lunches)

2 cups dry rainbow farfalle pasta
1 tbsp. olive oil
1/2 white onion, diced
1 red bell pepper, sliced
1/2 yellow summer squash, sliced
1/2 zucchini, sliced
2 chicken sausages (I bought some made with spinach and feta cheese -- all that was left when I did my shopping)
8 oz. tomato sauce
1/2 tbsp. heavy cream
salt
pepper
1 tsp. dried basil
dash of dried thyme
1/2 cup grated parmesan

Cook farfalle according to package directions; cool. While pasta begins cooking, sautée white onion in olive oil for about 2 minutes. Add red bell pepper and sautée for about 5 minutes. As red bell pepper cooks, heat a small frying pan and begin to cook sausages. Add summer squash and zucchini to red bell pepper and onion and cook, about 10 minutes. When sausages are finished, removed from heat and allow to cool. Add tomato sauce to pepper and squash mixture and simmer for about a minute, then add cream. Add salt, pepper, basil, and thyme. Slice sausages and add to vegetables. Stir well, then remove from heat.

In a large bowl, combine pasta and sauce, then add parmesan and toss a few times to coat. And voilà. A delicious pasta that will heat up well for lunch.

Costs:

Red bell pepper $1.75
Yellow squash $1.67
Zucchini $1.71
Tomato Sauce $.70
Sausages $3 for 2 ($6 for 4)

Total cost: $8.83
Cost per meal: $2.21