Recipe by Pam Anderson
"Farfalle pasta is combined with sausage, bell pepper and squash in a rich tomato-basil sauce."
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1 (8 ounce) package
Italian sausage links
yellow onion, thinly sliced
red bell pepper, seeded and diced
yellow squash, diced
freshly ground black pepper
1 (14.5 ounce) can
petite diced tomatoes
1 1/4 cups
torn fresh basil leaves, divided
grated Parmesan cheese, plus extra for serving
Very kid friendly, my three year old loved it- so did my husband. However I substituted chicken apple sausage in the recipe. We'll definitely make this again.
I would use fresh cherry or grape tomatoes, especially in the summer time. I would also chop up the onions.
This was a great, fresh summer dish. I used hot italian brats and had great results. Definitely a keeper!
This recipe was great! I used turkey sausage to make it more healthy and it worked out well!
This was excellent and super easy!
My husband and son loved this recipe. I followed the recipe exactly and it came out wonderful. I would not change a thing.
Great tasting recipe. I ignored the "whole boiling sausage thing" and merely took the sausage out of the casings and browned. Added a little bit of Italian seasoning, fresh ground black pepper, a little sugar, hot sauce, used zucchini instead of yellow squash and used frozen diced onion as a timesaver. Served with penne pasta instead of rotini. Finally, I added some marinara sauce. Delightful dish and great tasting.
This was wonderful! Next time I will double the recipe as the next day leftovers tasted even better. Great combination of flavors.
* Percent Daily Values are based on a 2,000 calorie diet.
Bow Tie Pasta with Sausage and Veggies
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 536
** Calories from Fat: 299
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