Lite Sausage Primavera Recipes

Steps:

• For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
• To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
• For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
• Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
• Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.

Steps:

• In a Dutch oven, cook spaghetti according to package directions, adding broccoli, pepper and onion during the last 4 minutes., Meanwhile, in a large skillet, bring sausage and water to a boil. Reduce heat; cover and simmer for 7-8 minutes or until heated through. Add the milk, butter and Italian seasoning; cook and stir until butter is melted. , Drain spaghetti and vegetables; return to the pan. Add cheese and sausage mixture; toss to coat.

Steps:

• Cook spaghetti according to package directions adding the vegetables during the last 4 minutes.
• Meanwhile, in a large skillet, bring sausage and water to a boil.
• Reduce heat, cover and simmer for 8 minutes or unti heated through.
• Add milk, butter and Italian seasoning; cook and stir until butter is melted.
• Drain spaghetti & vegetables and return them to the pan.
• Add Parmesan cheese and sausage mixture to the pasta & veggies - toss to coat.
• Serve immediately.

Steps:

• Cook pasta according to package directions.
• Prepare vegetables; julienne cut the carrots, chop broccoli, snow peas, asparagus. Whichever vegetables you like will work wonderfully in this dish.
• Steam the vegetables for a about 5 minutes.
• In a very large skillet (or even a wok), saute the mushrooms and garlic in the butter for about 4 minutes.
• Add the steamed vegetables to the sauteed mushrooms.
• Add the broth, lemon juice, sugar, pepper flakes, basil, and salt and pepper to the skillet and toss for a minute or two.
• Add the cooked and drained pasta, incorporate with the vegetables.

Steps:

• Prepare spaghetti according to package directions; drain.
• In medium skillet, heat oil. Add Hillshire Farm Smoked Sausage and remaining ingredients, except spaghetti. Stir-fry until sausage is browned and vegetables are tender. Add spaghetti; toss to coat. Heat through.
• Arrange on warm serving platter. Garnish as desired. Serve immediately. Refrigerate leftovers.

Steps:

• Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.
• Place sausage in a large skillet over medium heat and cook until evenly brown; set aside.
• Heat 3 T oil in skillet. Stir in garlic and onion, and cook until tender.
• Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.
• Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.