by: apostolia
Total views: 203
Word Count: 274
Date: Fri, 12 Sep 2008 Time: 12:00 AM
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INGREDIENTS
1 (16 ounce) package uncooked farfalle pasta
1 pound hot Italian turkey sausage, cut into 1/2 inch slices
1/2 cup olive oil, divided
4 cloves garlic, diced
1/2 onion, diced
2 small zucchini, chopped
2 small yellow squash, chopped
6 roma (plum) tomatoes, chopped
1 green bell pepper, chopped
20 leaves fresh basil
2 teaspoons chicken bouillon granules
1/2 teaspoon red pepper flakes
1/2 cup grated Parmesan cheese
DIRECTIONS
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.
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.
Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.
About the Author
KATHY:
I am a 40-something mother of two and wife of one. I love animals of all shapes and sizes. I like experimenting in the kitchen. I work full-time and live in metro Denver, Colorado.
Favourite Things to cook:
I love to make soup and make many different varieties all winter long. I always make a huge pot and freeze some for a quick weeknight supper at a later date.
INGREDIENTS
