VEGETABLES TO SERVE WITH PASTA RECIPES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
• Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
• In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
• Bake 30 minutes in the preheated oven until bubbly and lightly browned.

Steps:

• Heat 1/2 tablespoon oil in a large, high-sided skillet over medium. Cook sausage, stirring occasionally, breaking up into small pieces with a wooden spoon, until crumbled and very crisp, 6 to 8 minutes. Transfer to a plate lined with a paper towel.
• Return skillet to medium, and add remaining 1 1/2 tablespoons oil, swirling to coat. Add carrots and radishes in an even layer and cook, stirring occasionally, until browned, about 7 minutes. Add wine, rosemary, sage, pepper, and salt; bring to a boil over medium-high. Cover skillet, and reduce heat to medium-low; simmer, undisturbed, until carrots and radishes are tender, about 4 minutes.
• Meanwhile, cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1 cup cooking water.
• Remove carrot mixture from heat, and stir in lemon juice. Stir in cooked pasta, then enough cooking water, 1/4 cup at a time, until pasta is coated and glossy. Divide evenly among 4 plates. Sprinkle with sausage and shaved Grana Padano; garnish with sage leaves. Serve immediately.