When it comes to weeknight meals, nothing beats the simplicity and satisfaction of a pasta dish that delivers both flavor and flair. This Pasta Primavera with Italian Sausage is a testament to the joys of cooking with fresh, seasonal ingredients. It combines juicy Italian sausage with a colorful medley of zucchini, bell pepper, and cherry tomatoes, all tossed together with pasta and finished with a splash of lemon juice for a bright, refreshing twist.
This dish isn't just about taste; it's about convenience and versatility. Whether you're feeding the family or hosting a casual get-together, the balance of savory sausage and crisp vegetables makes for a meal that's both hearty and wholesome. With just a few simple steps, you can whip up a dinner that's as satisfying as it is easy to prepare.
Customizing This Dish
- The main point of Pasta Primavera is to make use of whatever fresh produce you have on hand. Just about any fresh, seasonal veggie that sautes well will work in this recipe, such as spinach, shelled peas, broccoli, summer squash, carrots, mushrooms, and kale.
- While fresh basil is a classic in this dish, you can use other fresh herbs like parsley or chives if you don’t have any basil.
- Switch up the Italian sausage for chicken sausage or even a plant-based alternative if you're looking for a lighter or vegetarian option.
Storing and Reheating Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the pasta in a skillet over medium heat with a splash of water or additional reserved pasta water to loosen the sauce. Alternatively, you can reheat it in the microwave, stirring occasionally to ensure even heating. If the pasta has absorbed too much sauce, a touch of olive oil or a bit more reserved pasta water can help bring it back to life.
Pasta Primavera with Italian Sausage
- 8 oz pasta (penne, farfalle or fusilli work well)
- 1 tbsp olive oil
- 6-8 oz spicy Italian sausage (bulk or casing removed)
- 1 large zucchini, sliced
- 1 bell pepper, diced (red, yellow, or orange)
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/4 cup reserved pasta water
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Juice of 1 lemon
- Salt and pepper to taste
- Optional: red pepper flakes for a bit of heat
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining. Drain the pasta and set aside.
- Heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes. Remove sausage from the skillet and set aside.
- In the same skillet, add a little more olive oil if needed. Add the sliced zucchini and diced bell pepper. Cook for about 5 minutes, stirring occasionally, until they start to soften.
- Add the cherry tomatoes and minced garlic. Cook for another 2-3 minutes until the tomatoes start to soften and the garlic becomes fragrant.
- Return the cooked sausage and pasta to the skillet with the vegetables and toss everything together until the pasta is well coated and heated through. Stir in the grated Parmesan cheese and lemon juice. Add the reserved pasta water a tbsp at a time, tossing to coat in between additions, until everything is lightly coated.
- Add the chopped basil and season with salt and pepper to taste. If using, sprinkle in some red pepper flakes for extra heat. Serve immediately, garnished with extra Parmesan cheese and basil if desired.
