Thursday, April 26, 2012

Pasta Primavera with Italian Turkey Sausage

I was searching out recipes to use all the yellow squash and zucchini that I got in the last few bountiful baskets that I picked up. I came across this one, and while it isn't vegan, whole grain, etc... I still feel it is a pretty healthy dinner option because of all the veggies, the sausage is turkey & the little amount of cheese. 

I made this last night for dinner, and it was SO YUMMY!

(I followed the recipe exactly and the only thing I think I would change is use just a little less olive oil... but that is just my opinion)


  • 1 (16 ounce) package uncooked farfalle pasta
  • 1 pound hot Italian turkey sausage, cut into 1/2 inch slices
  • 1/2 cup olive oil, divided
  • 4 cloves garlic, diced
  • 1/2 onion, diced
  • 2 small zucchini, chopped
  • 2 small yellow squash, chopped
  • 6 roma (plum) 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


  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. Heat 1/4 cup oil in skillet. Stir in garlic and onion, and cook until tender. 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.
  3. Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.