Italian sausage pasta primavera is a staple on the menu at our house – quick, easy, flavorful and super adaptable to whatever vegetables are in season. You can also choose to make it without the sausage or with chicken or another protein – this is one of those recipes you can really make your own.
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.
How to Make Quick Pasta Primavera
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).
TIP: 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 add the veggies that need the most cooking next (green beans, carrots, onions, cauliflower)
- work down through to the one that need the least (red peppers, zucchini, broccoli)
In the example shown here, add the green beans after the onion has sauteed for a few minutes and then cook for about 2-3 minutes. Then add all the other vegetables, as they really only need cook while the sauce is thickening a bit- these vegetables shouldn’t be cooked too much.
Add a tablespoon of butter and pour in a cup of whipping cream, and cook a bit to start the sauce thickening somewhat.
Add about 1/2 cup of grated Parmesan and the chopped basil leaves, and cook over medium-high heat for 3-4 minutes until the sauce starts to thicken a little.
Or until you just can’t wait any longer.
Serving Italian Sausage Pasta Primavera
Mix the vegetables with the drained pasta and serve with plenty of grated Parmesan cheese.
This is a true one-dish dinner that you don’t need any side dishes for, but if you are wanting one, I’d go with one of these salads:
- Orange Almond Salad with Orange-Balsamic Vinaigrette
- Kale Cranberry Salad Recipe with Feta & Pecans
- Classic Caesar Salad & Dressing Recipe
Italian Sausage Pasta Primavera
- 3/4 pound pasta
- 1 tablespoon olive oil
- 1 pound Italian sausage
- 2 cloves garlic minced
- 1 medium onion chopped
- 4 to 6 cups total vegetables of choice, chopped and diced (green beans, broccoli, peppers, carrots, etc.)
- 1/4 cup chopped fresh herbs basil, chives, thyme OR 2 teaspoons dried
- 1 tablespoon butter
- 1 cup heavy whipping cream
- 1/2 cup Parmesan cheese grated, plus more for garnish
- Cook pasta in a large pot according to package directions, about 10 minutes.
- 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 (for example, green beans and carrots need more time than peppers and broccoli), sautéing with the meat for a few minutes each. If using dry herbs, add at this point.
- Add the butter and whipping cream, and stir over medium-high heat for 2-3 minutes.
- Drain pasta when done and keep warm.
- Add the fresh herbs, if using, and the 1/2 cup of Parmesan cheese. Continue to cook until the sauce thickens somewhat, about 5 minutes
- Mix the sauce with the pasta (in either the pasta pot or vegetable sauce pot, depending which is bigger) and serving in the pot or transfer to a large bowl or platter. Top with more grated Parmesan cheese before serving.
- Spring: asparagus, onion, carrot, broccoli
- Summer: corn, green beans, zucchini, red peppers
- Fall: red peppers, tomatoes, green beans
- Winter: carrots, turnips, broccoli, cauliflower
Other Easy One Dish Dinners to Make:
This recipe has been updated – it was originally published in October of 2009.
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