Italian Sausage Pasta Primavera is a staple meal at our house, especially during the summer when I can use whatever our garden is producing at the time. I love that it’s easy to adjust the vegetables to whatever is in season– it’s one of the reasons (besides flavor!) that I come back to it again and again.
It’s also easy and quick (start to finish is 20-30 minutes, depending on what prep is needed for the veggies) and like most pasta dishes is wonderfully inexpensive.
Here are the ingredients I used for this meal (all the veggies from the garden – yeah!):
- Sliced red and yellow peppers
- sliced and quartered zucchini
- green beans trimmed and cut into two inch pieces
- fresh basil and garden garlic.
I always use garlic and onion while the other vegetables and herbs change with the seasons. You will also need whipping cream, butter, olive oil and Parmesan cheese (yes, it’s OK – we use a little with the benefit being that the real fat keeps us satisfied so we don’t raid the cupboard 2 hours later- that’s the joy of real food).
A pound of pasta and Italian sausage round out the ingredients, but of course the sausage could be left out for a true “pasta primavera” (which would lower the cost, as well) – but then my family wouldn’t like it, ha!
Brown the sausage in a large 12-inch skillet in about a tablespoon of olive oil (you’ll want a large pan to hold all the vegetables).
I want crisp vegetables, but I’m not willing to add the time (and dirty dishes!) needed to do each vegetable separately, so I have a certain order I cook them: garlic and onion are first after the meat has browned, then I add the ones that need the most cooking next and work my way down through to the one that need the least.
Italian Sausage Pasta Primavera
- 1 lb. pasta
- 1 Tb. olive oil
- 1 lb. Italian sausage
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 4 to 6 cups of vegetables of choice (green beans, broccoli, peppers, carrots, etc.)
- 1/4 cup chopped fresh herbs (basil, chives, thyme) OR 1-2 tsp. dried
- 1 Tb. butter
- 3/4 c. to 1 c. whipping cream
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- Cook pasta according to package directions.
- Meanwhile, brown sausage in olive oil. Add garlic and onion and cook a few minutes.
- Add other vegetables according to the amount of time needed to cook (green beans and carrots need more time than peppers and broccoli), sauteing with the meat for a few minutes each. If using dry herbs, add at this point.
- Add the butter and whipping cream (start with 3/4 c. and add more if needed), and stir over medium-high heat for a few minutes.
- Add the fresh herbs, if using, and the 1/2 cup of Parmesan cheese. Continue to cook until the sauce thickens somewhat.
- Mix the sauce with the pasta and top with more grated Parmesan cheese before serving.
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