A delicious dish created from the fresh bounty of my garden. My whole family has seconds when we have this meal!
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
477 Calories
Recipe Instructions
Step 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.
Step 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.
Step 3
Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.
Ingredients
½ cup grated Parmesan cheese
1 green bell pepper, chopped
6 roma (plum) tomatoes, chopped
1 (16 ounce) package uncooked farfalle pasta
½ teaspoon red pepper flakes
½ onion, diced
2 teaspoons chicken bouillon granules
4 cloves garlic, diced
½ cup olive oil, divided
2 small zucchini, chopped
20 leaves fresh basil
1 pound hot Italian turkey sausage, cut into 1/2 inch slices
