Pasta Primavera with Italian Turkey Sausage
Take your pasta night to the next level with this vibrant and satisfying Pasta Primavera with Italian Turkey Sausage! Featuring tender penne tossed in a medley of colorful vegetables—like bell peppers, zucchini, cherry tomatoes, and broccoli—this dish is both hearty and wholesome. Mild or spicy Italian turkey sausage adds a protein-packed, flavorful kick, while garlic, fresh basil, and a touch of Parmesan cheese bring it all together. A hint of dry white wine elevates the sauce, creating a light yet irresistible dish that’s ready in just 40 minutes. Perfect as a weeknight dinner or a crowd-pleasing meal, this recipe is a delicious way to enjoy fresh, nutrient-packed ingredients without sacrificing flavor.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 4 links Italian turkey sausage (mild or spicy)
- 1 medium red bell pepper, sliced thinly
- 1 medium yellow bell pepper, sliced thinly
- 1 medium zucchini, sliced into half-moons
- 1.5 cups cherry tomatoes, halved
- 1 cup broccoli florets
- 3 cloves garlic, minced
- 0.25 cups dry white wine (optional)
- 0.5 cups grated Parmesan cheese
- 0.25 cups fresh basil, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian turkey sausage, removing the casings if desired. Cook for 6-8 minutes, breaking it into crumbles with a wooden spoon, until browned and cooked through. Remove the sausage from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced red bell pepper, yellow bell pepper, zucchini, and broccoli. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are tender-crisp.
Add the cherry tomatoes and minced garlic to the skillet. Cook for another 2-3 minutes, letting the tomatoes soften slightly.
Pour in the dry white wine (if using) and stir, cooking for 1-2 minutes to allow the liquid to reduce slightly.
Return the cooked sausage to the skillet and mix well. Season with salt, black pepper, and red pepper flakes (if using).
Add the cooked pasta to the skillet, tossing everything together to combine. If the mixture seems dry, add a splash of the reserved pasta water to loosen.
Remove the skillet from heat and sprinkle in the grated Parmesan cheese and fresh basil. Toss gently to coat.
Serve the pasta primavera warm, garnished with additional Parmesan cheese and basil if desired.
Nutrition Facts
Calories |
473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 931 mg | 40% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 9.8 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 879 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
