Pasta with Sausage and Summer Vegetables: CSA Tuesdays
  • 12 oz. penne pasta
  • ½ lb. hot sausage
  • 4 garlic cloves, minced
  • 1 zucchini, sliced
  • 2 small squash, cut in half then sliced
  • 1 colored pepper, diced
  • 1 large onion, minced
  • 1 c. kale, roughly chopped
  • 1 c. chicken broth
  • 1 (14.5 oz) can diced tomatoes, drained
  • ½ c. dry white wine
  • 1 T. butter
  • 2 T. fresh herbs, chopped (I used rosemary, parsley, and oregano)
  • Parmesan cheese
  1. Cook the pasta according to the package directions. Drain and keep warm.
  2. Remove the sausage from the casing and place in a large saute pan. Cook over medium heat, breaking the sausage up and sauteing until browned.
  3. Add the garlic, zucchini, squash, pepper, and onion to the pan and saute for 5 minutes. Add in the kale and saute an additional minute.
  4. Add the chicken broth, drained tomatoes, and dry white wine to the pan and cook for 3-4 minutes.
  5. Remove from heat and stir in the butter and fresh herbs. Toss with pasta and top with freshly grated Parmesan cheese.
A Hezzi-D Original Recipe
Recipe by Hezzi-D's Books and Cooks at