Garlic and Olive Oil Pasta with Veggies

• 1/2 cups Olive Oil, Plus 1-1/2 Tablespoons For Veggies
• 2 whole Red Bell Peppers, Sliced
• 2 whole Tomatoes, Roughly Chopped
• 2 ears Corn, Corn Cut Off From Cob
• 1 cup Sweet Onion, Diced
• 6 ounces, weight Jalapeno Chicken Sausage, Sliced (optional)
• 14 ounces, weight Whole Grain Penne
• 5 cloves Garlic, Minced
• 1 Tablespoon Crushed Red Pepper Flakes
• 2 teaspoons Salt
• 5 cups Baby Spinach
• Parmesan Cheese, To Serve (optional)

1. In a large high-sided skillet, heat 1-1/2 tablespoons of olive oil over medium high heat.
2. Add red peppers, tomatoes, corn and onion and cook for about 5 minutes, stirring occasionally.
3. Add sausage and reduce heat to medium, cover pan and cook for approximately 7 to 10 more minutes, until veggies become tender.
4. Remove veggies from pan, set aside in a bowl and cover (I used the same bowl I was using to serve to dirty fewer dishes).
5. Cook penne according to package directions.
6. Meanwhile, using same high-sided skillet that veggies were cooked in, heat 1/2 cup olive oil over medium low heat.
7. After 3 minutes, add garlic, red pepper flakes and salt.
8. Stir sauce occasionally, and cook for about 5 to 8 more minutes.
9. Add cooked pasta to bowl with veggies, and then mix in garlic and olive oil sauce.
10. Mix in baby spinach, it will shrink down once you stir it into the warm pasta.
11. If desired, top with Parmesan cheese when serving.

olive oil, red bell peppers, tomatoes, cob, sweet onion, chicken sausage, garlic, red pepper, salt, spinach, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/garlic-and-olive-oil-pasta-with-veggies/ (may not work)