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Pasta Primavera with Italian Turkey Sausage
by Jes Mostek
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Pasta Primavera with Italian Turkey Sausage
by Nikki Vespoli
serves: 8
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  This is a great veggie-heavy sauce. Lots of fresh basil in this one give it a real zing! Absolutely delicious and a great way to get the kids to eat their veggies!
  1 pkg   (16 oz) uncooked farfalle pasta
  1 pound   hot italian turkey sausage, cut into 1/2\" slices
  1/2 c   olive oil
  4   cloves garlic, diced
  1/2 med   onion, diced
  2 small   (or 1 large) zucchini, chopped
  2 small   yellow squash, chopped
  6   Roma (plum) tomatoes, chopped
  1   green bell pepper, chopped
  20 leaves   fresh basil
  2 tsp   chicken bouillon granules
  1/2 tsp   red pepper flakes
  1/2 c.   fresh parmesan, grated
  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 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.

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