[Cook Challenge: Fruits of Your Labors] Chicken Sausage Vegatable Pasta Primavera

This recipe comes from one of my favorite food blogs (other than this one) it's called real mom kitchen. She (Laura) has amazing recipes most of which are pretty simple to throw together. We are not huge vegetable eaters in this house, and this recipe is full of them. But this is by far one of my husbands new favorites and the only thing he has requested. The picture above is before you put it in the oven, and I don't have an after because we were starving! But here is the link to the original recipe. Her blog is definitely worth checking out. So delicious! And it most definitely falls under the cook challenge, since almost all the vegetables were grown from a garden.

• 1 medium zucchini, sliced
• 8 oz. fresh mushrooms, quartered (I left these out since we are not big mushroom fans)
• 1 pint grape tomatoes, halved (I have also used a can of diced tomatoes; Italian style)
• 1 medium onion, chopped
• 1 medium red or yellow pepper, chopped
• 1/4 cup olive oil
• 1/4 tsp. salt
• pepper to taste
• 1 (12 oz.) package Johnsonville Three Cheese Italian Style Chicken Sausage, slice at an angle (I used polska kielbasa sausage)
• 12 oz. linguine, uncooked

1. Preheat oven to 400 degrees.
2. Place zucchini, mushrooms, tomatoes, onion, and bell pepper in a shallow baking pan.  Add the olive oil, salt, and pepper; toss to coat.
3. Bake at 400 degrees for 30 minutes or until vegetables are tender and lightly brown; stir occasionally.
4. In the meantime, cook linguine according to package directions and drain.
5. After vegetables are soft, sprinkle sausage on top of vegetables and bake 5 more minutes or until sausage is heated.
6. Toss cooked pasta with the vegetable/sausage mixture,  sprinkle with Parmesan cheese and serve.