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!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 649kcal
Author Erica


  • 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!


Recipe adapted from Publix Apron's Simple Meals.


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