Okay so I know Summer is officially over! Whenever people talk about squash and zucchini in the summer they talk about “the bounty of their garden.” Well I don’t have a garden because I kill things quickly. My parents do have a lush tomato and pepper garden, so sometimes I get some fresh homegrown produce from them. But otherwise, all my squash and zucchini come from Kroger’s.
So if your lush zucchini garden is overflowing – this meal may be perfect! If you’re like me, your local grocer is probably selling squash and zucchini so you’re in luck! This is a pasta dish where the whole is greater than the sum of its parts. Even my veggie hating husband likes the way it comes together. SCORE!
The ingredients and techniques can be totally changed to whatever mood you’re feeling that day. Enjoy!
Pasta Primavera with Sausage, Squash and Zucchini
From All Recipes
Ready in 45-60 minutes
- 1 (16 ounce) package uncooked farfalle (bowtie) pasta
- 1 pound sweet Italian sausage, ground
- 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
- 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 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.
- Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.