Ingredients
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1 (16 ounce) package farfalle pasta
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1/3 cup olive oil, divided
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4 garlic cloves, diced
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1/2 onion, diced
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2 small zucchini, chopped
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2 small yellow squash, chopped
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6 roma tomatoes, chopped
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20 leaves fresh basil
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1/2 teaspoon red pepper flakes
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1/2 cup grated parmesan cheese
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1 green bell pepper, chopped
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2 teaspoons chicken bouillon granules
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1 lb hot Italian turkey sausage, cut into 1/2 inch slices
Instructions
- 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 3 T 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.