Italian Sausage pasta primavera

 

Since it’s Italian week, let’s make some Italian Sausage pasta primavera which is one dish I love to make. It’s quick, simple, and oh-so-tasty, I know you’ll love it too. It is also interchangeable with whatever fresh vegetables are in season. You can also interchange the sausage for chicken or even beef strips if you want to change it up. UP to you and your tastes. So let’s make this delicious dish. 

During the summer months when there is an abundance of various fresh veggies to use in this dish, it just makes it that much easier to make. Pick your favorite veggies, mine are green peppers, carrots, zucchini, broccoli, cauliflower or even string beans can be used. Pick your favorites and let's get started. The same goes with your favorite pasta, I’ve used angel hair, linguine, or even penne or ziti pasta.  A very versatile dish that can be changed up depending on what you have on hand.

Prep and cooking time can take usually about 30 minutes or so, give or take 5 minutes. It’s also cost-worthy to make as it doesn’t cost much to make.

Ingredient list of essentials,

Olive oil

Sliced peppers long way,  I use red and green peppers

Quarter zucchini

Dice an onion

You can use either fresh or frozen yellow corn about 1 cup

Trim green beans into two-inch pieces

Fresh basil and garlic

1 cup of Whipping Cream

½ stick of butter

Romano Cheese  

1 pound of pasta of your choice

Italian Sausage

Directions:

 In a large skillet brown your sausage in a tablespoon of olive oil. Once the sausage is browned remove from the pan and add ¼ stick of butter and a little more olive oil to the pan and add in your onions once the onions sweat enough to release their moisture, add in your garlic while scraping the bottom of the brown bits left by the sausage. Then begin to add your veggies, the hardest to cook at first then softer veggies last. The first set of veggies takes about 3 minutes then the rest need between 3-5 minutes with each group. In other words, if you’re using cauliflower add that first or broccoli then your carrots, and then green beans. Just before the end of cooking the other veggies add in your peppers and zucchini as they will not take long to crisp up and cook.  

 Meanwhile, in a pasta pot boil the water for your pasta. If necessary, you can cook the pasta alongside cooking your veggie mixture.

In a separate saucepan begin putting together your white sauce. Melt a tablespoon of butter in a pan, add in 2 tablespoons of flour, and mix well. Then pour in a cup of whipping cream and cook a bit to start the sauce thickening somewhat. Then add in your Romano cheese and herbs and heat until the sauce thickens. 

Drain your pasta once cooked and in a large bowl mix veggies with the pasta and white sauce. Then serve with a salad and garlic bread. Enjoy

  

Artist and Author Elizabeth Kilbride is a former political operative, author, scriptwriter, historian, and journalist. business professional, creative artist, and life coach consultant. Ms. Kilbride holds a Master's in Criminology and a BS in Business Management she stepped out of the loop for a while but is now back with a powerful opinion and voice in the direction of this country and our economy. As a life coach, she is available to counsel individuals to enjoy their dreams and a better life. Ms. Kilbride loves to travel, and photograph her surroundings and is also a gourmet cook who loves to garden and preserve food for the winter months.