Pasta primavera with Italian Sausage

This spring, I am loving cooking recipes that use fresh, seasonal produce–and there are few dishes that use it as well as Pasta Primavera (which literally translates as “spring pasta”).

In this dish you basically take any seasonal produce you like, and add some pasta and cheese! But I was worried that a dish that healthy, wouldn’t taste all that exciting, and that it was perhaps….. a little on the girly side! So I decided to spruce it up just a little by adding some sweet Italian sausage, and along with some Italian stewed tomatoes and seasonings, this dish was not only extremely fresh & healthy, but SUPER delicious. I know I say that about all the meals I post (because I only post the meals I love) but just to prove my point I will confess that I had THREE bowls of it tonight. Who goes back for thirds?! That’s embarrassing. But I loved this dish that much.

Oh, and I also loved that it took about 20 minutes to make, start to finish. Not only that, but I had hardly any clean up! This dish kind of blew my mind, because something so delicious should not be this simple. But it was. Needless to say, it will be a go-to meal in my house every Spring!

1 (16 ounce) package farfalle pasta
1 pound sweet Italian sausage, casings removed
1 Tbsp olive oil
1 Tbsp butter
4 cloves garlic, diced
1/2 onion, diced
2 small zucchini, chopped
2 small yellow squash, chopped
1/2 pint cherry tomatoes, halved
1 15oz can italian-style stewed tomatoes
1 green bell pepper, chopped
20 leaves fresh basil
2 heaping teaspoons chicken bouillon
1/2 teaspoon red pepper flakes
1/2 cup grated Parmesan cheese + more for serving

Bring a large pot of lightly salted water to a boil. cook farfalle until al dente, about 11 minutes, or according to the box instructions

Place sausage in a large skillet over medium heat and cook until evenly brown; set aside to drain on paper towels. Melt 1 Tbsp butter in 1 Tbsp olive oil in a skillet over medium-high heat. Stir in garlic and onion, and cook until tender.

Stir in the zucchini, squash & bell pepper and cook for 5-7 minutes, or until tender. Add the chicken boullion and season with salt and pepper.  Add the basil and cherry tomatoes and cook for a couple more minutesAdd the drained pasta and drained italian sausage to the vegetables and stir in plenty of cheese! I know I listed 1/2 cup, but really, who measures cheese? Taste and adjust seasonings, then serve garnished with fresh basil YUM! Seriously one of my new favorite meals!

I hope you all love this as much as I do, and that you’re all having a beautiful Spring wherever you are! Up here in Washington State It’s been raining all day, and the wind has been blowing like crazy–but at least I can cook like it’s spring, right! Enjoy guys!!

<3 Sarah