How to Make Bow Tie Pasta with Sausage and Veggies - A Step-by-Step Guide

When it comes to a quick and satisfying weeknight meal, nothing beats a hearty pasta dish. And if you're in the mood for something that's not only delicious but also filled with wholesome ingredients, then our Bow Tie Pasta with Sausage and Veggies recipe is just what you need. This dish is packed with flavor and nutrients, making it the perfect meal for any occasion.

The star of this recipe is the bow tie pasta, also known as farfalle, which perfectly holds onto the savory sausage an...

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Ingredients

  • 1 (8 ounce) package bow-tie pasta
  • 2 tablespoons olive oil
  • 1 pound Italian sausage links
  • ½ yellow onion, thinly sliced
  • 1 red bell pepper, seeded and diced
  • 2 medium yellow squash, diced
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 4 cloves garlic, minced
  • 1 (14.5 ounce) can petite diced tomatoes
  • 1 ¼ cups torn fresh basil leaves, divided
  • 1 cup grated Parmesan cheese, plus extra for serving

Information

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Servings: 6
  • Yield: 6 servings

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, reserving 1 cup of the cooking liquid and return pasta to the pot.
  • In a large skillet, over medium heat, bring 1/2 cup water, oil and sausages to a boil, cover and cook until the water evaporates, about 6-7 minutes. Remove lid and cook until sausages are well browned, 6-7 minutes longer. Remove sausage, cool slightly and slice into bite-size rounds.
  • Add onions, peppers and squash to the hot skillet. Season lightly with salt and pepper; cook until tender and golden, about 4 minutes. Add garlic and cook until fragrant, about 1 minute longer. Add tomatoes, sausage and 1 cup basil; simmer to blend flavors, about 5 minutes longer.
  • Pour tomato mixture into pot with pasta, and over low heat stir in Parmesan cheese. Add enough pasta cooking liquid to moisten thoroughly if necessary; toss to coat. Serve with extra cheese and basil passed separately.
  • Nutrition

    536 cal.

    • Total Fat: 33g
    • Saturated Fat: 12g
    • Cholesterol: 69mg
    • Sodium: 859mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 23g
    • Vitamin C: 42mg
    • Calcium: 230mg
    • Iron: 4mg
    • Potassium: 649mg