Italian Sausage Pasta Primavera
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 serving
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 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
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 serving in the pot or transfer to a large bowl or platter. Top with more grated Parmesan cheese before serving.
Notes
Favorite seasonal vegetable combinations:
- Spring: asparagus, onion, carrot, broccoli
- Summer: corn, green beans, zucchini, red peppers
- Fall: red peppers, tomatoes, green beans
- Winter: carrots, turnips, broccoli, cauliflower
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