Skip to content

Pasta Primavera with Chicken Sausage and Pesto

June 7, 2011


This Saturday on my way home from the gym, I stopped at the Reading Terminal Market for some fresh and cheap produce. To my excitement I came away with a bag of red peppers, bag of small zucchini, and a bunch of bananas for 6 bucks! Eager to use my loot (minus the bananas), I biked home and quickly whipped up a nutritious lunch for myself using whatever else I happened to have in the refrigerator and pantry. Mostly being on Team Carbaphobe, as well as having grown up with an Italian mother who made pasta weekly, having some spaghetti is such a treat for me, and its so easy to make it healthy if you keep your appropriate portions in mind. Read: tomato sauce smothered on top of half a pound of noodles, does not equal a your daily vegetable requirement!

Anyway, this pasta dish was easy to throw together, using some homemade pesto I had in my fridge and chicken sausage for that necessary post-workout protein. Nothing fancy here, just a nutritious and satiating springtime meal.

  • Half a Red Onion, sliced
  • 1 Red Bell Pepper, sliced
  • 2 Small Zucchini, sliced
  • 2 Carrots, peeled and sliced
  • 2 links of Chicken Sausage (I used the roasted pepper and asiago flavor), sliced
  • 2 TBSP homemade or store-bought pesto
  • Olive Oil
  • Fresh Chopped Basil
  • Whole Wheat Thin Spaghetti (or any other pasta you like)

In a large skillet, heat about 2 TBSP olive oil. Add the onion, pepper, carrot and zucchini and saute until softened. Meanwhile, bring a small saucepan of water to a boil, and cook your pasta al dente. Add in the sliced sausage, stirring often, and cook until slightly browned on both sides. Chicken sausage is pre-cooked so no need to worry about doneness. Add the pesto, using more or less depending on your preference, and toss to coat. Once your pasta is al dente, no need to drain it, just transfer it to your skillet using tongs, and mix well to combine. If your pasta seems too dry, you can add some of the water you cooked it in to the skillet. Once everything is combined, serve your Pasta Primavera topped with fresh basil, and enjoy!


One Comment leave one →
  1. January 2, 2012 11:25 am


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: