a delectable dish made using the garden’s fresh harvest. Every time we have this dinner, my entire family orders seconds!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (16 ounce) package uncooked farfalle pasta
- 1 pound hot Italian turkey sausage, cut into 1/2 inch slices
- ½ cup olive oil, divided
- 4 cloves garlic, diced
- ½ 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
- ½ teaspoon red pepper flakes
- ½ cup grated Parmesan cheese
Instructions
- 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.
Nutrition Facts
| Calories | 477 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 5 g |
| Protein | 21 g |
| Saturated Fat | 4 g |
| Sodium | 621 mg |
| Sugars | 3 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I used canned diced tomatoes with jalapenos, rotini for the pasta, and used extra parmesan cheese. It was a big hit!
I put less oil and I felt it still was too oily. I toasted up some panko breadcrumbs and sprinkled them on top before serving.
i replaced summer sqash with yellow pepper and did not add any red pepper flakes. Everyone loves it. Thanks
Great summer recipe for a farm market visit. I used colored rotini. Next batch will have some dried oregano.
This pasta primavera was yum! Have made it once and my while family liked it!
One of my favorites. I added spinach and used Rotel Tomatoes . I would recommend not using the whole box of noodles. I kept complimenting the Chef, which was me!
This recipe was delicious! I made it for the first time tonight and my children really enjoyed it.
It does not need so much oil! But the flavor was incredible and it’s got lots of veggies (we used veggies pasta). Going to keep making this again and again work half the oil.
My entire family loved it!
I love this so much! It is even good without the meat (I added mine last). I made a few changes based on what I had in the house. Two cans diced tomatoes, drained, instead of fresh Roma. Lots of dried instead of fresh basil. Chickpea pasta, and chicken instead of sausage, though I’m sure it would be even better with sausage. This is a yummy one! Add less red pepper flakes if you’re not a fan of heat.
This was really good. Very hearty. Think I will reduce the pasta next time to 1/2 to 2/3 of recipe.
Excellent concept for a variety of vegetables. I used what I had readily available: onion, summer squash, carrots, zebra cocktail tomatoes, artichokes, chard, globe basil, thyme, oregano, rosemary, sauteed with olive oil, coconut oil, a tablespoon of butter for flavor cooked sweet Italian sausage. Combined the pasta with meat, vegetables, a touch of chile powder, and pasta water and shredded parm. I needed to use a few more vegetables. Lots of flexibility
I did make some slight changes. I used Italian sausage out of the casing. Broccoli florets in place of squash since my husband doesn’t like squash and broccoli is borderline ok for him. Also, 15 leaves of basil chopped. I added 2 tablespoons of flour to thicken the juices. I don’t like green bell pepper, the flavor is too strong for me, so I used an orange bell pepper. I will stick to yellow, orange or red. The flavor of this recipe was great! Didn’t add any salt or pepper cause this recipe didn’t need it. The veggies, basil and little bit of red pepper flakes make this very yummy! My husband like it enough to have 3 helpings! I will be making this again for sure! Oh, I made the 6 serving size and my 4 qt dutch oven handled it with ease.
This dish is so good! Lots of flavor. I used fresh vegetables picked from of my garden made and it so fresh testing! I didn’t change a thing and was really pleased with the results!!!
This was very, very good and so fresh and easy. The only change I made was to add some steamed green beans red instead of green bell peppers and instead of bouillon granules, I use “better than bouillon”. I also added a few dollops of cream cheese because I had some I needed to use and it made it creamier. I also used rigatoni because that is what I had. The family loved and it is very economical as well! Thanks for sharing!
We really liked this. It was a quick & easy summer meal. Add more red pepper if you like it hot. Thanks for the recipe!
My family loves this recipe. It’s easy to make and I can use vegetables from the garden during the summer.
5 stars with the following adjustments: 1) double all veggies 2) use only 11oz pasta 2) To do it w/o Itallian sausage), I made my own Itallian seasoning mix: 1.5tsp oregano, 1tsp thyme, 3tsp dried basil (and then didn’t use fresh in the pasta because I didn’t have it — if I’d had fresh basil to use I would have only put in 1/2 tsp), 1/2tsp rosemary, 1/4tsp sage, 3/4tsp blk pepper, 1/2tsp paprika, 1/2tsp onion powder, 1/2tsp garlic powder, and 1tsp salt. Whizzed this with stick blender till fine & add with tomatoes. 3) 1/4 tsp harissa Arbi instead of red pepper flakes
Delicious – I made a few changes
Simple and yummy. I didn’t have farfelle but it went great with orzo.
My family loved this dish! We eat plant based in our home, so I used plant based Italian sausage, instead of turkey meat/sausage, vegan cream cheese with oat milk mixed together which another user added to their recipe but not plant based. I’ll definitely make this again and again.