Peppers + Pasta

Our humble garden has been consistently handing over a few veggies at a time throughout this summer. A couple green beans here, some tomatoes there...its not enough to make a complete salad, but enough to top off a burger, throw in with some pasta, etc. Its the perfect size for a starter garden and we've got bigger and better plans for next summer's garden (which will be doubled in size).
Our latest harvest consisted of three palm-sized peppers: one fully green, two a Christmas-y mix of red and green (and not fully ready for harvest, we noted). We used the peppers in one of our all-time favorite pastas: sausage and pepper penne. Originally from one of those checkout counter magazines, we dumbed down the recipe and it now takes all of fifteen minutes start to finish.

You'll need: penne pasta (we use a full box so that we have leftovers); a jar of pasta sauce, 1-3 green peppers depending on size, half an onion, and one fully cooked kielbasa sausage.
Prepare the pasta as directed. Chop the peppers into bite-size pieces. Chop the onion. Slice the sausage. On medium heat in a large skillet, heat 2 tablespoons of olive oil. Add sausage, onion and pepper and cook until vegetables are soft and sausage is heated through, about 5 minutes. Add the entire jar of pasta sauce (remember, we make leftovers). Let simmer for about 2 minutes until sauce is heated.

Serve over pasta, topped with parmesan cheese.

Easy, right? And delicious to boot, especially when you have the privilege of eating peppers you grew yourself!