The below is a super simple pasta recipe that Brady and I recently made. I love that this recipe requires little ingredients and can be made in 20 minutes. I would have preferred to use spicy Italian chicken sausage as the original recipe suggests, but the grocery store we went to didn't carry it. We used regular spicy Italian sausage and while it tasted great, I think the chicken sausage would have been a slightly healthier option and would have probably tasted just as good. We served ours with a classic bruschetta- toasted french bread topped with a tomato slice, peice of fresh mozzarella, basil and then a drizzle of balsamic vinegar. Delicious and perfect for summer!
Summer Squash and Sausage Pasta
** adapted from Eats Well With Others
Prep/Cook Time: 20 minutes
8 oz whole wheat rigatoni
2 or 3 links spicy Italian sausage or chicken sausage
1 zucchini, cut in half down middle and then in cut into half moons
1 summer squash, cut the same as zucchini
2 T. Parmesan cheese
salt and pepper
Start boiling a large pot of water. Once water is boiling, add the water and cook till al dente. Reserve 1/2 cup of pasta liquid and set aside.
Meanwhile, heat a nonstick skillet with cooking spray and saute spicy Italian sausage. Use a wooden spoon to break up the sausage and create crumbles. When the sausage starts to get crispy, add the cut zucchini and yellow squash to the pan and saute until browned.
When the pasta is done, drain and add the pasta to the skillet. Stir to combine the pasta, sausage and vegetables. Add in the reserved 1/2 cup of pasta liquid and the juice of one lemon. Sprinkle in the Parmesan cheese and stir until melted. Season with salt and pepper as desired and serve with torn fresh basil.