30 Minute Pasta Primavera Recipe with Italian Sausage
This easy pasta primavera recipe made with Italian sausage, seasonal vegetables, and a creamy sauce is a perfect one pot dinner for busy weeknights.
Servings: 8 servings
Calories: 574kcal
Ingredients
- 3/4 pound pasta*
- 1 tablespoon olive oil
- 1 pound Italian sausage
- 2 cloves garlic minced
- 1 medium onion chopped
- 4 to 6 cups 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
- pinch red pepper flakes, optional
Instructions
- 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 serve in the pot or transfer to a large bowl or platter. Top with more grated Parmesan cheese before serving.
Notes
*Low-Carb, gluten free options: Use chickpea or lentil based pasta or cook a spaghetti squash and use the strands in place of the pasta.
**Vegetable Tip: As you're chopping the vegetables, separate them into piles of firmer veggies that will take longer to cook, like cauliflower, carrots, and green beans and softer quick cooking varieties like sweet peppers, broccoli, and zucchini.
***Heavy Cream Substitute: If you don't have heavy whipping cream on hand you can sprinkle 2 tablespoons of flour over the sautéed vegetables, stirring for about a minute and then slowly pour in 2 cups of milk. Stir and cook until thickened.
Storage & Reheating: Store this in an airtight container in the fridge for 3 to 4 days. Gently reheat in the microwave for 30 seconds, stir and heat another 30 seconds or until hot. Or use a saucepan over medium-low heat. TIP: add a splash of milk when reheating since storing tends to dry out the pasta.
Favorite seasonal vegetable combinations - onion and garlic with:
- SUMMER: Red and yellow sweet peppers, zucchini or yellow squash, corn, green beans, fresh basil.
- FALL: Golden beets, tomatoes, Brussels sprouts, thyme.
- WINTER: Cauliflower, broccoli, carrots, turnips, rosemary.
- SPRING: Peas, asparagus, artichokes, carrots, fresh chives.
Nutrition
Calories: 574kcal | Carbohydrates: 47g | Protein: 20g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 92mg | Sodium: 584mg | Potassium: 479mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5151IU | Vitamin C: 12mg | Calcium: 140mg | Iron: 2mg
