Pasta Primavera With Italian Turkey Sausage
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.
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INGREDIENTS
Nutrition- 1(16 ounce) package farfalle pasta
- 1lb hot Italian turkey sausage, cut into 1/2 inch slices
- 1⁄3
- 4
- 1⁄2
- 2
- 2small yellow squash, chopped
- 6
- 1
- 20leaves fresh basil
- 2teaspoons chicken bouillon granules
- 1⁄2teaspoon red pepper flakes
- 1⁄2cup grated parmesan cheese
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DIRECTIONS
- 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.
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