Go Back
–+ servings

Weeknight Summer Pasta

This summer pasta dish is easy to assemble and tastes like it's fresh from the garden! A big serving of this dish is packed with a range of essential vitamins and protein that will surely keep you satisfied and full. We roast all of the components of this dish in one pan and add it to a delicious pot of cooked penne pasta and pesto.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients
  

  • 1 pkg Jovial Pasta, gluten-free penne
  • 1 pkg Applegate organic Italian chicken sausage sliced into small rounds
  • 1 zucchini small dice
  • 1 yellow squash small dice
  • 1 orange bell pepper small dice
  • 1 head of broccoli small floret tops
  • 1 cup cherry tomatoes
  • 1 tsp kosher or mineral salt (We love TDW Mineral Salt!)
  • 1/2 tsp pepper
  • 2 cloves garlic
  • 1/2 tbsp Italian seasoning
  • 1 tbsp olive oil
  • 1/2 cup Seggiano fresh basil pesto
  • fresh torn basil leaves for garnish

Instructions
 

  • In a large pot, bring water to a boil with a good amount of salt and cook pasta according to package directions. When the pasta is finished, reserve 1 cup of the cooking water to use for the sauce. Drain the pasta, put the pasta back in the pot with 1/2 of the cooking liquid, and wait for the vegetable to finish cooking.
  • Preheat your oven to 400 degrees Fahrenheit. In a large mixing bowl, add the cut sausage and all of the chopped vegetables. Note, when we say small dice in this recipe, we mean a 1"x1" cut. It doesn't have to be perfect, but cutting the vegetables all the same size ensures and even cook. To the mixing bowl, add in the olive oil, salt, pepper, garlic, Italian seasoning, and olive oil. Toss well.
  • On a large sheet pan lined with parchment paper or foil, lay out everything in the mixing bowl in an even layer. Bake for 30 minutes.
  • Remove the roasted vegetables and sausage from the oven. Pour everything from the sheet pan into the cooked pasta pot and stir. Next, add in your pesto and stir to combine. If you like your pasta a little more saucy, add in the remaining pasta water.
  • To serve, garnish with a little drizzle of olive oil and freshly torn basil leaves. Enjoy!
Created by Chef Carrie Dearden