Pasta Primavera with Italian Sausage

DF

With mother’s day coming up you might be looking for just the right recipe. You want to wow her, right?

If you’re cooking breakfast you might want to make the roasted pepper and scallion frittata or oatmeal cinnamon pancakes with blueberry syrup.  Both would pair wonderfully with a colorful fruit salad, coffee, and fresh juice.

But if it’s a bit later in the day try the shrimp avocado salad or spring chicken.  And to end the meal on a sweet note try the espresso caramel bars.  They’re super delish, but don’t eat them too late in the day, otherwise you’ll be up all night.  I made that mistake once, wasn’t a pretty morning.

If you love your mom a lot, but you’re not the best cook, why not make this pasta primavera with italian sausage? It requires some chopping, but it’s very easy to make and a crowd-pleaser. You can prep the veggies the night before, so all you have to do is throw it in the pan the next day.

Food 144

Pasta Primavera with Italian Sausage
1 lb whole wheat linguini
1 lb ground sweet Italian sausage
2 yellow bell peppers, chopped
2 c sugar snap peas, chopped
1/2 large red onion, halved then sliced thin
3 garlic cloves, minced
1/2 c white wine
1 c basil, chopped
parmesan cheese for serving

Bring a large pot of water to boil and cook pasta according to package instructions.  Heat olive oil in a large saute pan over medium high heat.  Add sausage, cook until browned.  Add bell peppers, sugar snap peas, onion, and garlic.  Stir to combine and cook for 5 minutes.  Add white wine while using a spoon to scrap up the brown bits on the bottom of the pan.  Drain pasta and add to veggies, turn off heat.  Add basil and if using parmesan.

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