What better way to bring in the summer than with a lightly dressed and mildly spicy summer vegetable pasta dish with italian sausage. This dish will thrill your residents with traditional flavors and fresh comfort, bringing the excitement with the warmer weather and summer showers.
Traditional spicy italian sausage and fresh vegetables bring this dish together. Simple enough to enjoy, flavorful enough to love. This dish will be a winner all summer long.
The Recipe: Sausage and Squash Farfalle
• 5# Hot Italian Sausage
• 1/4c Olive Oil
• 5# Farfalle Pasta
• 2# White Onion, Julienne
• 4# Zuccini Squash, Sliced
• 2 Tbls Chopped Garlic
• 2c White Wine
• 2 Tbls Lemon Juice
• 1c Parmesean Cheese, Grated
• 2 Tbls Italian Seasoning
• 2 Tbls Dry Parsley
• 2# Cherry Tomatoes, Halved
• Salt & Pepper
• Slice Italian Sausage in small rings 1/8” thick
• Meanwhile cook pasta to al dente and drain and reserve.
• Brown sausage in tilt skillet with olive oil on high heat and then remove and reserve.
• In remaining oil, sauté zucchini, onions, and garlic until golden.
• Deglaze with wine and lemon juice.
• Add remaining ingredients, as well as reserved sausage and pasta, stir gently to combine.
• Season with salt and pepper to taste and heat to full temperature, and serve garnish with sprig of parsley.
Italian sausage comes in a wide variety of flavors and shapes; here we use spicy pork links, although a mild chicken sausage could be substituted for a more health consious option. Also, you could substitute a bulk ground sausage for a cassarole style dish. See what options are available from your vendors for special sausage flavors.
The Starch & Vegetables
Common vegetables, zucchini and cherry tomatoes, bring fresh flavor and year round availability to this dish at a budget friendly cost. Healthy produce options lightly sauted and seasoned are a grat alternative to frozen or canned products. The pasta shape is well suited for a loosely bound summer dish. Farfalle cooks quckly, and hold up well when cooked to a al dente.
This recipe will yield aproximately 40 4oz. pasta portions with 2oz of sausage and 3.5oz of vgetables. Serve sprinkled with parmesean cheese and a sprig of parsley or thyme for a colorful all in one meal.
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