This is my go to easy pasta recipe that is every changing. Every week when I shop at Trader Joe's I get the staples that I need to make most our meals. Toward the end of the week, when I only have a few things left here and there, I like to see what I can toss together for a pasta to avoid wasting anything. So depending on what I have left is why this recipe is never the same. Here is what I made tonight with the goal of using up some veggies I had left in the fridge. The flavor of the mushrooms are wonderful and I was able to use my basil that is growing like crazy on my patio. I also had plenty left over, so put some of the sauce in the freezer and packed up a bowl full to share with my parents along with a bag full of fresh basil. I felt great serving this to my family knowing there were tons of veggies in the sauce, most of them they couldn't see:)

Waste Not Pasta Dish
Serves 4-6

1 package of Trader Joe's Organic Brown Rice Pasta
2 TBS Olive Oil
1 onion, dice
12 mini heirloom tomatoes, halved or quartered
1 package of pre-cooked Trader Joe's Sweet Italian Sausage, cut in cubes
1 can (14oz) of Trader Joe's Tuscano Mariana Sauce
1 zucchini, shredded with a cheese grader
1 cup slice porcine mushrooms
1/4 cup shredded mozzarella cheese
2 tsp sea salt
1 tsp pepper
2 tsp Italian seasoning
7 leaves of fresh basil, chopped


Fill a large pot full of water and cover, place on high heat to boil
While water is heating, dice onion, tomatoes and heat a large pan on medium/high heat. Coat your pan with olive oil and toss in onions and tomatoes. Sprinkle with 1 tsp each of salt and pepper. Give a quick stir and allow the onions and tomatoes to continue to cook while you dice up sausage. Add in sausage and stir in with tomatoes and onions. Allow this mixture to cook for 5-7 minutes bringing your heat up slightly to get brown bits to form on the bottom of the pan.

While this mixture browns, add salt to your pot of boiling water and pour in the bag of pasta. Stir with a spoon and let cook. Open your can of marinara sauce and slice your mushrooms. Pour in marinara and stir, scrapping the bottom of pan. Add the rest of the salt and pepper and add in Italian seasoning. Stir well and let simmer for 2-3 minutes. Stir your pasta.

Shred the zucchini into sauce and add the mushrooms. Mix in well and let sauce simmer for 5 more minutes. While sauce simmers, check your pasta, drain and rinse if done. Chop up basil.

If you are feeding 6 people, toss pasta in the pan with your sauce. Serve on plates or in bowls, sprinkle with cheese and basil.

If you are feeding only 4 people, place pasta on plates or in bowls and top with sauce, cheese and basil.