Pasta Primavera is a dish which consists of pasta and sautéed vegetables. Pasta Primavera may contain almost any kind of crisp, fresh vegetables and often times include a meat. Although its name translated to English means “Spring Pasta,” this savory dish is enjoyed by many throughout the year.
Here is a recipe for Pasta Primavera from our friend and fan, Charlotte R. of Bremerton, WA:
1 lb Isernio’s hot Italian chicken sausage (also tastes great with these substitutes: Isernio’s mild Italian chicken sausage or chicken basil and sun dried tomato sausage)
6 oz rotini pasta, cooked and drained
1 Tbsp. Extra Virgin Olive Oil
4 garlic cloves, minced
1 cup mixed summer squash, large dice
¾ cup sweet onion, large dice
½ cup sun dried, julienne cut, tomatoes in olive oil, drained
¼ cup sliced Kalamata Olives
2 tsp. red pepper flakes
½ tsp. kosher salt
¼ cup shredded parmesan cheese
¼ cup shredded mozzarella cheese
¼ cup chiffonade cut fresh basil
Bring a skillet of water large enough to immerse the sausages, to a boil. Lower uncooked sausages into boiling water, place the lid on and immediately turn heat off. Let sausages sit in the hot water for approximately 7 minutes. Then, brown the links in a pan with 2 teaspoons of olive oil, over medium heat. When the links have been browned and are fully cooked, remove from heat and set aside.
Heat cast iron skillet to Medium with olive oil. Once oil is hot, add minced garlic. Cook until light golden in color. Turn up heat 1 notch, add onion, sun dried tomatoes, summer squash, and olives. Toss in hot pan until starting to soften and cook. Add in cooked sausage and pasta, toss to heat through and mix.
Place basil and cheeses on top and serve immediately
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