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Pasta Primavera with Italian Sausage
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Recipe Information
Angela Creighton

Serves/Makes:6 servings

  • 2 qts. water
  • 1 tsp (5 ml). salt
  • 1 cup (225 ml) julienned carrots
  • 1 cup (225 ml) julienned zucchini
  • 1 cup (225 ml) julienned yelow squash
  • 1/2 lb (.2 kg). sweet Italian sausage
  • 2 cups (475 ml) heavy cream
  • 1 tbsp (15 ml). minced garlic
  • 3/4 tsp (4 ml). salt
  • 1 cup (225 ml) grated Parmesan cheese
  • 2 tbsp (30 ml). chopped fresh parsley
  • 1/4 tsp (1 ml). black pepper
  • salt to taste
  • 1 lb (.5 kg). cooked penne pasta
  • 1 cup (225 ml) chopped fresh tomato
  • 1/4 cup (60 ml) grated Parmesan cheese
  • Bring water to a boil.
  • Add 1 tsp (5 ml). salt.
  • Cook carrots in water 3 minutes.
  • Add zucchini and squash.
  • Cook 1 minute more until crisp-tender.
  • Drain.
  • Remove sausage from casing.
  • Brown in skillet while breaking meat up with a fork.
  • Drain.
  • Meanwhile, bring heavy cream, garlic and 3/4 tsp (4 ml). salt to a boil in saucepan.
  • Reduce heat and simmer 10 minutes.
  • Transfer to blender and add 1 cup (225 ml) Parmesan.
  • Puree until smooth.
  • Toss vegetables, sausage, cream sauce, parsley, pepper and salt to taste with pasta.
  • Sprinkle top with tomato and 1/4 cup (60 ml) Parmesan.

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