Rating: 4.5 stars 4.6
832 Ratings
  • 5 star values: 626
  • 4 star values: 171
  • 3 star values: 29
  • 2 star values: 3
  • 1 star values: 3

A delicious dish created from the fresh bounty of my garden. My whole family has seconds when we have this meal!



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.

  • Place sausage in a large skillet over medium heat and cook until evenly brown; set aside. Heat 1/4 cup oil in skillet. Stir in garlic and onion, and cook until tender. Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.

  • Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.

Nutrition Facts

477 calories; protein 20.5g; carbohydrates 50.1g; fat 21.8g; cholesterol 38.3mg; sodium 620.9mg. Full Nutrition