Italian Sausage Pasta Primavera

This 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 I can 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 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.

Because of the garden produce, this dish cost .75 for the pasta, $1.99 for the turkey sausage (on sale), $1.00 for the whipping cream, and a few cents for the olive oil, butter, and chicken broth bringing the total to $4.00. During the winter, I have made this with a bag of frozen mixed vegetables bought for less than a dollar, so the meal would still make it under the $5 goal, as I don't usually feel a need to serve this with anything else.




Here's what I used this time for the vegetables: Sliced red and yellow peppers, sliced and quartered zucchini, onion, corn, and green beans trimmed and cut into two inch pieces, as well as fresh basil and garden garlic. I will always use garlic and onion, but the other vegetables will change as well as the herbs depending on the season.

I use a pound of pasta for our family of four hearty eaters, and they wouldn't be happy without the Italian sausage, but it could be left out for a true "pasta primavera" which would lower the cost, as well.




You will also need whipping cream (yes, it's OK here- we use a little and the fat keeps us satisfied so we don't raid the cupboard 2 hours later!), butter, olive oil, and chicken or vegetable broth.

Not pictured (I have no clue why...), but essential is Parmesan cheese.

Start the water boiling and add the pasta while cooking the remaining ingredients.

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.

When using green beans, add after the onion has sauteed for a few minutes and cook for about 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.

After stirring all the vegetables and meat together,  add a tablespoon of butter and chicken broth.

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. Not that I've ever done that.

Mix the vegetables with the pasta and serve with plenty of grated Parmesan cheese and prepare to eat way more that you should.

Not that I've ever done that, either.

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
• 1/2 cup chicken or vegetable broth
• 1 Tb. butter
• 3/4 c. to 1 c. whipping cream
• 1/2 cup Parmesan cheese, grated, plus more for garnish

1. Cook pasta according to package directions.
2. Meanwhile, brown sausage in olive oil. Add garlic and onion and cook a few minutes.
3. Add other vegetables according to the amount of time needed to cook (beans and carrots need more time than peppers and broccoli, and such), sauteing with the meat for a few minutes each. If using dry herbs, add at this point.
4. Add the butter and broth, stirring for the butter to melt.
5. Add the whipping cream (start with 3/4 c. and add more if needed), and stir over medium-high heat for a few minutes.
6. Add the fresh herbs, if using, and the 1/2 cup of Parmesan cheese. Continue to cook until the sauce thickens somewhat.
7. Mix the sauce with the pasta and top with more grated Parmesan cheese before serving.

Serves 4-6

-Jami