Pasta Primavera With Italian Turkey Sausage |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
This Primavera uses fresh veggies from your garden (or in my case, the farmer's market) and turkey sausage. The sauce is a lot lighter and more refreshing than most primavera recipes and my husband and I love to have it in the summer for a healthy pasta dish. I have also successfully used sweet italian sausage here as well. It is from and states to cut the raw turkey sausage into slices. But I brown it well, then cut it and proceed with the below instructions. Ingredients:
1 (16 ounce) package farfalle pasta |
1 lb hot italian turkey sausage, cut into 1/2 inch slices |
1/3 cup olive oil, divided |
4 garlic cloves, diced |
1/2 onion, diced |
2 small zucchini, chopped |
2 small yellow squash, chopped |
6 roma tomatoes, chopped |
1 green bell pepper, chopped |
20 leaves fresh basil |
2 teaspoons chicken bouillon granules |
1/2 teaspoon red pepper flakes |
1/2 cup grated parmesan cheese |
Directions:
1. Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.
2. Place sausage in a large skillet over medium heat and cook until evenly brown; set aside.
3. Heat 3 T oil in skillet. Stir in garlic and onion, and cook until tender.
4. Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.
5. Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.
|
|