As I sit here, I can see and feel her moving her feet around in there like it's old times. Like she's a spritely 29 weeks cooked and not 40. Like I am still amused by being kicked in the ribs and having my intestines used as a jump rope. Doesn't she know how much we want to meet her, and put a face to all the squirming and hiccups? Doesn't she know how much I miss Gorgonzola?
Yesterday was not only my due date but also my birthday, and because I live in my own little Type A universe it didn't really occur to me that my child might not arrive on time. I fully expected to spend the day in the hospital celebrating both of our births instead of twiddling my thumbs, trying any natural induction methods that wouldn't make me gag, and looking for things to clean.
But here we still are. Not even out of the womb yet and she's already running the show. I should settle in, I suppose. It's going to be a long life.
So while I'm still eating for two and trying to stay off my feet, I made this delicious grilled vegetable pasta with sausage in a light tomato sauce to keep my spirits up and my stomach satisfied. This meal came together in no time, and was as simple as grilling up my favorite veggies and tossing them with turkey sausage and whole wheat pasta for a healthy and delicious weeknight meal. Boom. Happy belly.
This may be the last time we hang out for a short while, friends. If not, these posts are going to sound progressively more impatient and whiny until magic things start happening in Hotel Uterus. Fair warning. Until then, get in there and do it up!
Grilled Vegetable and Sausage Farfalle
Adapted from Two Peas and Their Pod
1 medium zucchini, cut into 1-in pieces
1 red bell pepper, cut into 1-in pieces
1 small red onion, chopped
4 plum tomatoes, cut into 1-in pieces
4 cloves garlic
2 tbs etra virgin olive oil
1 tbs dried oregano
1 tbs dried oregano
1 lb whole wheat farfalle pasta (or any small pasta shape)
1 lb turkey sausage, casings removed
2 tbs tomato paste
1/4 c fresh basil, chopped
Parmesan or Romato cheese, grated (optional)
Heat your grill to medium-high heat. Arrange the zucchini, pepper, onion, tomatoes, and garlic on a large sheet of aluminum foil, and drizzle with the olive oil and salt/pepper. Toss to coat all of the vegetables, and then transfer the aluminum foil with the veggies to the hot grill.
Grill until the veggies are browned and tender, about 10 minutes. Remove from the heat, and let cool to room temperature. Finely chop the garlic cloves.
Meanwhile, bring a pot of salted water to a boil, and cook the pasta according to the package directions. Drain, making sure to reserve 1/2 c of the cooking liquid. Set aside.
Heat a large skillet over medium-high heat, and coat with cooking spray. Add the turkey sausage, and cook until browned and cooked through, about 7 minutes. Break the sausage into small crumbles with a wooden spoon as it cooks. Add the tomato paste, and stir constantly to combine and cook, about 2 minutes. Add the reserved pasta water, stir to combine and thicken the mixture into a sauce.
Add the drained pasta and grilled vegetables to the skillet, and toss to coat with the sauce and heat through. Turn off the heat, and toss in the fresh basil. Serve with grated cheese as desired.