Reviewed: Jul. 15, 2008

My husband requested "Pasta with zucchini and Italian sausage" for dinner so I searched and found this recipe. Wow! It was so simple that I can't quite figure out why it was so good! I substituted the green with red bell pepper as well and found a go-to dish that made us both go back for seconds! Thanks!

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Eleanor

Cooking Level: Expert

Home Town: Pasadena, California, USA

Living In: Oakland, California, USA

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Reviewed: Jul. 12, 2008

I love this recipe! Even my picky husband and 4 year old son loved it!

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Maxann

Cooking Level: Expert

Living In: Duncan, Oklahoma, USA

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Reviewed: Jul. 8, 2008

Awesome recipe! The flavors are perfect together. This is a restaurant quality dish...reminds me a bit of a dish Olive Garden used to serve called Chicken Giradino. I will definitely be cooking this one again. It's a great way to use yellow squash and zucchini. I think it'd be great with mushrooms also. I took a previous poster's suggestion and used a red bell pepper instead of a green one. You've gotta try this one!

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Lucas

Cooking Level: Expert

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Reviewed: Jul. 7, 2008

My boyfriend really loved this recipe. Since I don't eat pork, the turkey sausage was a wonderful surprize for him. I thought it was a great summer recipe.

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Shayna

Cooking Level: Beginning

Living In: Denver, Colorado, USA

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Reviewed: Jul. 6, 2008

Such a delicious recipe! I prefer sweet chicken sausage with the hot pepper flakes. I used drained Muir Glen organic tomatoes instead of the fresh roma. Like others suggested I used only 1/4 cup olive oil. I passed parmesan to sprinkle on to taste and served it over whole wheat pasta to make this a healthier dish Loved the fresh basil. I plan to make this again soon.

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Pat

Cooking Level: Expert

Home Town: Mineola, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 3, 2008

This was awesome. I used what I had on hand - onion, garlic, zucchini, canned tomatoes, and dried basil. Red pepper flakes to taste. And less oil. It tasted GREAT with homemade wheat noodles. My husband said this recipe made him very happy.

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MJ

Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Jul. 3, 2008

This is an amazingly good dish. My boyfriend loved it. It's really easy and the only hard part is cutting up all the vegetables because it takes a while. I highly recommend this!

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Mags

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Reviewed: Jul. 3, 2008

This is a four for me because as is it was bland. I had to keep adding my fav spices to flavor it up a bit..and extra parm cheese. I loved the whole concept with the turkey sausage and fresh veggies.it just needed some extra seasoning. Try adding a few dashes of paprika, kosher salt, pepper, sugar, minced onion..then it becomes quit tasty.

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cookiequeen

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Dover, New York, USA

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Reviewed: Jul. 3, 2008

I substituted cubed skinless/boneless chicken breast for the sausage. I also added a dash of lemon and dill weed for a lighter and zesty flavor option. Excellant!

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badhairday

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Reviewed: Jun. 28, 2008

This is very tasty! I subtituted fresh tomatoes with 14.5 oz. of canned diced tomatoes. I will definitely make this again.

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cielo

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Reviewed: Jun. 27, 2008

I loved this recipe! I didn't use oil. I cooked the Italian sausage with Pam. Then sauteed the veggies in the oil from the sausage. Also, added seasonings to the veggies while sauteing them. Used Calif. Blend veggies. and added mushroons. Also, used the can of diced tomatoes. It was delicious.

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Ms. Ready

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Reviewed: Jun. 27, 2008

Scrumptiously delicious!! I used ground breakfast turkey sausage & yellow pepper. I diced & cooked the garlic, onion & fresh basil together. I used about 6 large leaves of basil. I used canola oil because it was the only oil that I had. I bought canned diced tomatoes, but forgot to add them. This dish tasted perfect anyway, full of vibrant color & aroma!! Thanks to the person that submitted this recipe!!

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Cheriselynn

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2008

Delicious way to use the summer veggies we got at the farmer's market today! I used purple ruffle basil from our garden, fresh onions from the market, zuke, yellow & red peppers. I used only 2 tsp of olive oil, added a little chicken broth for moisture, but the veggies added plenty. Oh, also added Spike seasoning. A little trick with sausage - squeeze out little 'balls' of the sausage from the casing into pan. Quick turkey sausage meatballs!

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soulmait

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Sandy, Utah, USA

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Reviewed: Jun. 19, 2008

3.5* - good recipe. Had to sub Italian Mild Pork sausage as I couldn't find Turkey. As someone said, it's a good change from tomato sauce-based pasta dishes.

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Jun. 19, 2008

This is a GREAT recipe! Okay, actually, I didn't try this one because I changed it so much, but I know from my results this would have been awesome too! My grocer didn't have basil that looked good, so I used a jar of imported basil pesto instead. I used canned diced tomatoes, drained since we have a salmonella issue with tomatoes right now. I also used sweet Italian sausage instead of hot and cut out the red pepper flakes so my 6 yr old could eat it. Next time, I will probably use less olive oil - but then I did use it while sauteing the veggies and added it all to the pasta with pesto (which already has quite a bit of olive oil). This recipe is versatile and would work with various combinations of veggies and types of pasta. Thanks for the idea! (Hey, at least I didn't give it a low rating based on MY changes! :)

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Holli C

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Reviewed: Jun. 18, 2008

I changed this recipe so much that I probably shouldn't rate it, but I will anyway. I didn't have zuchinni or summer squash, but I added small-cut broccoli, mushrooms and frozen peas. We all went nuts about this and stuffed ourselves. Like many users, you can vary the veggies and it's still great.

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sminckler

Cooking Level: Intermediate

Living In: Marquette, Michigan, USA

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Reviewed: Jun. 18, 2008

This recipe is to die for! The only change I make is I use red bell pepper in place of green, only because we're not green bell pepper fans. I've made this for friends and family on numerous occasions and I always get high praise. I would purchase this plate if I saw it on a restaurant menu. Five stars is not enough.

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amylynn

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Reviewed: Jun. 18, 2008

All I can say is...WOW. This recipe surpassed my expectations. Even while I was making it, I was skeptical and didn't think it would amount to much. I was wrong! The recipe was bursting with flavor! I followed the recipe except I used a 15oz can of italian seasoned diced tomatoes and I only used squash (which my daughter didn't like so much). I also used the powdered parmesan instead of grated and sprinkled it over the dish after I put it on the plate. Also, I recommend browning the sausage first, setting aside to cool, then cutting. It was impossible to cut the sausage while it was raw. One last word, I didn't use the whole box of pasta, doing so would've made the dish VERY dry. Half was enough.

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TheFrugalDiva

Cooking Level: Intermediate

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Reviewed: Jun. 17, 2008

This was just okay. I expected it to have more flavor with all the great fresh ingredients, but it was kinda bland...and also kinda dry. I guess I prefer my pasta to have at least light one. Also this kind of sausage is tough to slice and eat with the skin on, I would recommend removing the casings and crumbling it when browning it.

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chloenavasmommy

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

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Reviewed: Jun. 17, 2008

this was excellent! i followed others suggestions and used diced tomatoes with garlic and oregano, and i couldn't find any turkey sausage, so I used mild italian sausage, and it turned out great!

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Lisa

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Pasta Primavera with Italian Turkey Sausage

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