Friday, August 24, 2012

Pasta Primavera

A light pasta dish for a quick weeknight meal.
1 cup uncooked pasta of your choice
1/2 bell pepper, diced
1/2 onion, diced
1/2 zucchini, diced
1/2 cup broccoli florets
a handful of frozen peas and carrots
2 links chicken sausage, sliced

For the sauce:
2 cloves garlic, finely minced or pressed
1/2 cup finely grated Parmesan cheese
1/3 cup heavy whipping cream
3 tbsp extra-virgin olive oil
3 tbsp fresh lemon juice
1 tbsp lemon zest
2 tbsp fresh parsley, minced
2 tbsp fresh basil, minced
Salt and black pepper, to taste
Bring a pot of salted water to a boil. Cook the pasta then drain, reserving 1/4 cup of pasta water.

While the pasta is cooking, heat a little olive oil in a large skillet over medium heat. Sauté all of the vegetables and sausage together, stirring frequently.

Add the sauce ingredients into the same pot you used to cook the pasta in and heat on medium-low. Stir until the cheese melts. Season with salt and black pepper to taste. Add the sautéed vegetables, sausage, and cooked pasta. Toss to combine. Serve warm.
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