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Heirloom tomatoes are in season—peaking in flavor, but not in price. They are a delicacy among other vegetables and create a bright and fresh sauce for this fettuccine dish. The squash ribbons keep the meal from being pasta heavy and add texture and color. This dish is perfect for fueling up for a big training day or as a balanced recovery meal.
Makes 4-6 servings
12 oz whole-wheat fettuccine
4 small precooked chicken sausages
2 large heirloom or on-the-vine tomatoes
1/2 cup julienned sun dried tomatoes
2 cups mini heirloom tomatoes
3 yellow squash
1/4 cup julienned basil
3 cloves garlic, minced
2/3 cup white wine
2 Tbsp olive oil
Juice of 2 lemons
1/2 cup crumbled feta cheese
1/4 cup toasted pine nuts
1. Bring a large pot of water to a boil. Cook fettuccine according to instructions, about 8 minutes until al dente. The fettuccine will be added directly into the sauce, so try to plan cooking time accordingly.
2. Heat one tablespoon of olive oil in a large skillet over medium high heat. Slice chicken sausage into coins and then in half. Add to the skillet and cook for about 5-6 minutes, until browned.
3. Finely chop the large tomatoes and add to the skillet with the other tablespoon of olive oil. Saute for a couple of minutes. Add garlic and sauté for another minute.
4. Lower heat to medium. Add wine and lemon juice to the skillet and let simmer for 7-8 minutes. Turn heat to low and add sun-dried tomatoes.
5. Using a vegetable peeler, peel ribbons of the colorful skin off the squash. Stir into the mixture in the skillet, along with the mini heirloom tomatoes. Turn off heat.
6. Once fettuccine is cooked, drain in a colander and immediately add to the skillet with the basil. Using thongs, toss until all the ingredients are well combined.
7. Plate with a sprinkle of feta cheese and toasted pine-nuts.
1. Any pasta, including gluten free, may be substituted.
2. The chicken sausage adds flavor, but may be left out or replaced with chicken breast.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif. She is also a professional Xterra triathlete and mountain biker. Follow Jess’ recipes on her “Fit Food by Jess” Facebook page.