Pasta Primavera with Italian Turkey Sausage Recipe -
Pasta Primavera with Italian Turkey Sausage Recipe
  • READY IN 50 mins

Pasta Primavera with Italian Turkey Sausage

Recipe by  

"A delicious dish created from the fresh bounty of my garden. My whole family has seconds when we have this meal!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.
  2. Place sausage in a large skillet over medium heat and cook until evenly brown; set aside. Heat 1/4 cup oil in skillet. Stir in garlic and onion, and cook until tender. Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.
  3. Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.
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Reviews More Reviews

Most Helpful Positive Review
Jan 30, 2007

This recipe is OUTSTANDING! I make minor changes to it and it comes out delicious everytime. I use one 15oz can of diced tomatoes (w/Basil,Oregano,Garlic flavoring) in place of the Roma tomatoes, I use Romano cheese in place of the Parmesan and I use a total of 1/4 cup of oil instead of the 1/2 cup. I love it with the turkey sausage but have also made it with grilled chicken. This is now my favorite recipe!!!!

Most Helpful Critical Review
Oct 11, 2006

This recipe was OK. It was very fresh tasting - a good summer meal. It did not have enough flavor for my family. If I make it again, I will try adding extra seasonings...

Oct 08, 2006

my husband made this for us tonight and it was great! he made a few modifications. he added mushrooms, and some fat free cream cheese and 1% milk to make it more saucy. tasted like a wonderful cream sauce but with much less fat!

Jan 17, 2008

This is a great recipe and is easy to tweak according to your likes/dislikes. I also use one can of diced tomatoes (if I don't have any fresh) and I don't add green pepper. I also don't add as much parmesan cheese as it calls for. I've used the farfelle pasta but my favorite to use with it is campanelle. This recipe is a favorite of my husbands. And mine!

Jul 08, 2006

We have a new favorite! If youre looking for a sauage/pasta dish that isn't all smothered in tomato sauce, then this is for you! The boullion and tomatoes make such a light refreshing sauce that really brings out the other flavors! For best results, I wouldn't advise subbing dried basil for fresh, (flavor goes down to 3-4 stars w/dried). Great presentation/colors, too. Perfect for company! Thanks!!!

Jan 12, 2006

This was delicious, with just the right amount of spiciness. I was a little skeptical about the addition of bouillon granules, but they blended in nicely and really enhanced the flavor. I followed the recipe exactly, although it's one of those that could be tweaked to one's tastes. I might try a variation on it using some different or additional vegetables or, perhaps,chicken instead of sausage. Having said that, both my husband and I loved it as is. Thanks for the recipe. I'll definitely be making it again!

May 06, 2008

What a wonderful dish! I presented it in a cooking class at church and received rave reviews. This recipe makes 7 cups and freezes well for the next go 'round. My modifications: bulk turkey Italian sausage, canned diced tomatoes with basil & garlic, zucchini and summer squash, broccoli, cauliflower & carrot mix, can of mushroom pieces, 1/4 c olive oil, green & red bell peppers and an Italian cheese blend w/ Parmesan, Asiago, Mozzarella and Provolone. This dish was 'tha bomb'!!

Jul 31, 2006

We loved this. I kind of doubled it, used 2 lbs of penne, and 2 lbs of hot turkey sausage, because my husband has a tendancy to pick out the good stuff from the leftovers. Also, didn't have any fresh tomatoes on hand, so used 3 14 oz can of diced romas. Waiting for those garden tomatoes to ripen; and then look out!!! This is going to taste even better. Used fresh yellow squash and whole basil leaves straight out of the garden, and even with the canned tomotoes, was absolutely delicious. Can't wait to make it again with the garden tomatoes.


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  • Calories
  • 477 kcal
  • 24%
  • Carbohydrates
  • 50.1 g
  • 16%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 21.8 g
  • 34%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 20.5 g
  • 41%
  • Sodium
  • 621 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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