Summer Garden Pasta Salad
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Ingredients
- 1 lb. penne
- 3 cloves fresh garlic, peeled and finely sliced
- 2 pints cherry tomatoes, on the vine or seeded tomatoes (about 2 cups)
- 3/4 c. extra-virgin olive oil, plus more as needed
- Kosher salt and freshly ground black pepper
- 3/4 lb. loose pork sausage
- 2 to 3 small zucchini, sliced
- 1 can artichoke hearts, drained and quartered or 2 fresh globe artichokes, trimmed to the hearts, cut into quarters
- 1/2 c. freshly grated Parmesan
- 1/4 bunch fresh basil leaves
Instructions
- Cook penne and while cooking, Brown sausage and remove.
- Add tomatoes and garlic to 3 T olive oil in pan and saute until tomatoes break down.
- Add zucchini and eggplant and cook until tender.
- Add sausage back in. While penne is draining, add 6 chopped artichoke hearts to warm through.
- Add to serving bowl, pour sauce and vegetables over pasta and add 1/2 c shredded Parmesan and toss.
- Sprinkle with fresh chopped tomatoes and basil.
- Serves 4.
- Array
- 1 lb. penne
- 3 cloves fresh garlic, peeled and finely sliced
- 2 pints cherry tomatoes, on the vine or seeded tomatoes (about 2 cups)
- 3/4 c. extra-virgin olive oil, plus more as needed
- Kosher salt and freshly ground black pepper
- 3/4 lb. loose pork sausage
- 2 to 3 small zucchini, sliced
- 1 can artichoke hearts, drained and quartered or 2 fresh globe artichokes, trimmed to the hearts, cut into quarters
- 1/2 c. freshly grated Parmesan
- 1/4 bunch fresh basil leaves
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