• 12 - 16 oz. dried whole wheat pasta (I used 12 oz package of Pesto Gemelli by Eden Foods)
• 4 veggie sausage links (I used Boca Bratwurst found in the frozen food section of your grocery store) - cook in beer as per package directions and then slice into ~1/4 inch pieces
• 2 Tablespoons olive oil
• Zucchini - 1 medium cut into 1/4 inch slices
• Roasted red pepper - 1 whole sliced into 1/2 inch strips (purchase in a jar or see directions below)
• 2 cloves fresh garlic
• 1/2 large onion - cut into medium size pieces
• Broccoli (I used 1/2 of a 12 oz package of frozen broccoli florets and thawed them in the microwave ahead of time)
• Artichoke hearts, quartered - 1-10 ounce can, water packed
• 1 cup white wine
• 1 cup vegetable broth
• 2 - 3 Tablespoon chopped fresh basil or 1 teaspoon dried basil
• Chopped fresh parsley (I use this to add color when using dried instead of fresh basil)
• 1/2 cup veggie *Parmesan* cheese (I use "Veggie Topping" (garlic/herb flavor) made by Galaxy Foods)
• Salt and pepper to taste (I didn't use any)

Directions: Cook the brats in beer (instead of water) on the stovetop according to the package directions. Cut into ~1/4 inch slices. Cut up all veggies and herbs ready to cook. Have a serving bowl ready in which to mix the final dish. Start cooking the pasta. Heat the olive oil in a large skillet over medium high heat. Stir in the sausage, garlic, and onions and cook for 2-3 minutes until the sausage is starting to brown. Add in zucchini, roasted pepper, broccoli and continue cooking, stirring occasionally, for 3-4 minutes. Stir in the wine and stock; bring to boil. Lower heat to medium; simmer until slightly reduced. Toss the cooked pasta, basil, and cheese with the veggies, broth, and bratwurst. Season to taste with salt and pepper.

Serves 4 generously. Serve with a mixed green salad and warm whole wheat bread for a complete meal.

Roasted Red Peppers: (Can use any color of peppers with this technique) Char the pepper over an open flame on your stovetop or under a hot broiler. Place peppers in a plastic or paper bag to sweat for 10-15 minutes. Remove from bag; scrape off the skin and seeds.