Pasta Primavera with Italian Turkey Sausage


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

close up view of Pasta Primavera with Italian Turkey Sausage and cheese on a white plate
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
8 servings


  • 1 (16 ounce) package uncooked farfalle pasta

  • 1 pound hot Italian turkey sausage, cut into 1/2 inch slices

  • ½ cup olive oil, divided

  • 4 cloves garlic, diced

  • ½ onion, diced

  • 2 small zucchini, chopped

  • 2 small yellow squash, chopped

  • 6 roma (plum) tomatoes, chopped

  • 1 green bell pepper, chopped

  • 20 leaves fresh basil

  • 2 teaspoons chicken bouillon granules

  • ½ teaspoon red pepper flakes

  • ½ cup grated Parmesan cheese


  1. 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.

  2. 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.

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

Nutrition Facts (per serving)

477 Calories
22g Fat
50g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 477
% Daily Value *
Total Fat 22g 28%
Saturated Fat 4g 22%
Cholesterol 38mg 13%
Sodium 621mg 27%
Total Carbohydrate 50g 18%
Dietary Fiber 5g 17%
Total Sugars 3g
Protein 21g
Vitamin C 28mg 141%
Calcium 93mg 7%
Iron 3mg 14%
Potassium 403mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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