Recipe by Jules127
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 allrecipes.com and states to cut the raw turkey sausage into slices. But I brown it well, then cut it and proceed with the below instructions.
Top Review by Katanashrp
Wow, this was delicious and healthy! I used whole wheat pasta and it was still better than most primaveras I've had in restaurants. I will definitely make this again before the farmer's market is over. Thank you.
- 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 See How It's Made
- 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.
- Place sausage in a large skillet over medium heat and cook until evenly brown; set aside.
- Heat 3 T 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.
- Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.