Pasta with Garden Veggies & Turkey Sausage

A delightful pasta recipe that uses a whole host of summer vegetables along with a lemony light mascarpone and some turkey sausage for protein.

Course Main Course, Pasta

Cuisine American

Servings

1 pound rotelle pasta
2 tablespoons extra virgin olive oil
2 medium shallots chopped
3 medium carrots sliced into 1/4-inch rounds
1/2 teasoon kosher salt
1/4 cup orange juice
1 medium zucchini trimmed and cut into 1/2-inch rounds
1 medium yellow summer squash trimmed and cut into 1/2-inch rounds
1 cup cherry tomatoes halved
1 pound sweet Italian turkey sausage cooked, cooled and sliced (casings removed) into 1/2-inch rounds

Whisk together the mascarpone cheese, lemon juice, lemon zest and salt in a small bowl until smooth.

Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
Place the pasta in a large bowl.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat.
Add the shallots, carrots and 1/4 teaspoon of the salt. Cook until the carrots begin to soften, about 4 minutes.
Add the orange juice, zucchini and the remaining1/4 teaspoon salt. Bring to a boil.
Cook until the juice thickens and the zucchini is tender, about 2 minutes.
Add the zucchini mixture to the pasta.
Pour the dressing over the pasta.
Add the tomatoes and sausage slices and toss until coated. Season with salt to taste.

Keyword lemon marscapone sauce, pasta recipe, turkey sausage

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