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
Keyword sausage pasta
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 649kcal
Author Erica
Ingredients
8ouncesrigatoni pasta
1tablespoonsalt
1medium zucchinisliced
1medium yellow squashsliced
1cupyellow oniondiced
2tablespoonsolive oildivided
1teaspoonground black pepper
2teaspoonsherbes de Provence
12ozfresh mild Italian sausagesliced
1cupgrape tomatoeshalved
1 ½cupspasta sauce
4tablespoonsParmesan cheeseshaved
2tablespoonsfresh basilcoarsely chopped
Instructions
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!