Creamy Summer Veggie Pasta
Creamy Summer Veggie Pasta
Makes 5 hearty servings
Recipe by Rachel’s Healthy Plate
Ingredients
- 2 or 3 Gilbert’s Craft Sausages Tuscan Chicken Sausages, diced
- 8 oz pasta, any shape (I used chickpea pasta) + 1/2 c reserved pasta water
- 1 medium zucchini, diced
- 2 ears of fresh corn, kernels removed
- 1/4 red onion, finely diced
- 2 cloves garlic, minced
- 1 c. part-skim ricotta cheese
- 1 tbsp olive oil
- 1/4 c. fresh basil, chopped + more to garnish
- salt/pepper, to taste
- parmesan cheese, to top
Instructions
- Using a large, heavy pot, cook pasta according to directions on the package. Reserve 1/2 c. pasta water and then drain and rinse the cooked pasta. Set aside.
- In the same pot used for the pasta, heat olive oil over medium heat. Add garlic and onion. Saute for 2 minutes. Add in the sausages, zucchini, and corn and season with salt and pepper. Cook 5-6 minutes, stirring often.
- Add in the ricotta, reserved pasta water, and basil. Stir until well combined. Fold in the pasta, adjust salt and pepper to taste. Top finished dish with extra basil, parmesan cheese, and another sprinkle of pepper -- enjoy!
