Summer Vegetable Sausage Pasta
A fresh, light marinara-based Summer Vegetable Sausage Pasta, celebrating the season of the squash. Also starring Grape Tomato and Rigatoni Pasta!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 8 ounces rigatoni pasta
- 1 tablespoon salt
- 1 medium zucchini sliced
- 1 medium yellow squash sliced
- 1 cup yellow onion diced
- 2 tablespoons olive oil divided
- 1 teaspoon ground black pepper
- 2 teaspoons herbes de Provence
- 12 oz fresh mild Italian sausage sliced
- 1 cup grape tomatoes halved
- 1 1/2 cups pasta sauce
- 4 tablespoons Parmesan cheese shaved
- 2 tablespoons fresh basil coarsely chopped
Bring 2 quarts of water to a rolling boil and add 1 tablespoon of salt. Add rigatoni; boil uncovered for 8-12 minutes, stirring frequently, until al dente. Drain and set aside.
While pasta is boiling, combine sliced zucchini, squash, and onions in a bowl with 1 tablespoon of olive oil, pepper, and Herb de Provence. Toss vegetables in oil and set aside.
Preheat large pan on medium-high for 2-3 minutes; heat remaining oil in pan, and add sausage; cook about 5 minutes or until no pink remains. Remove sausage from pan.
Add zucchini mixture to pan; cook 4-5 minutes, until vegetables begin to brown and become tender.
Reducing heat to low, stir in tomatoes, pasta, sausage, and pasta sauce; simmer, covered, for 2-3 minutes or until thoroughly heated. Sprinkle with basil and Parmesan. Serve and enjoy!
Calories: 649kcal | Carbohydrates: 57g | Protein: 24g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 2939mg | Potassium: 1048mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1015IU | Vitamin C: 33.6mg | Calcium: 136mg | Iron: 3.9mg