This Italian vegetable and sausage pasta dish is jammed packed with vegetables and bursting with flavor. I love the combination of the vegetables, the Italian sausage and the melted feta and parmesan cheese. It’s easy enough to make for a weeknight dinner but also fancy enough to serve for Sunday dinner.
I used an edamame pasta in the dish pictured in this post, thus the green noodles. However, any type of pasta will work in this dish. I used a spaghetti style noodle but a penne, rotini or even shells would work great for this dish and make it a little easier to get all of the elements into one bite.
This dish’s sauce comes from the olive oil, butter and juices from the vegetables and I love that it is more subtle but still delicious. The feta and parmesan cheese give the needed saltiness that finishes off this dish beautifully. The cheese melts into the warm pasta at the end too which makes it super yummy.
What you need to make Italian vegetable and sausage pasta:
Serves 4-6
- 8 ounces dry pasta – spaghetti or preferred pasta
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 6 cloves garlic or 2 tablespoons – minced
- 3 Italian sausage links – the large ones
- 1/2 teaspoon salt – plus more to taste
- pinch black pepper
- 1 yellow squash – diced
- 1/4 cup sundried tomatoes – minced
- 8 ounces mushrooms – sliced, optional
- 1 bunch swiss chard – red, rainbow or green will work – diced, stems left on
- 1/2 cup feta cheese
- 1/4 cup parmesan cheese
Instructions
- Cook pasta according to package directions, drain set aside.
- Prep vegetables by mincing garlic, dicing yellow squash, sundried tomatoes, mushrooms and swiss chard.
- Slice uncooked Italian sausages into roughly 1/2 inch rounds.
- In a large skillet, add olive oil, butter, garlic and sausage to the skillet and sauté until sausage begins to cook.
- Add in the salt, pepper, squash, sundried tomatoes, mushrooms and swiss chard and stir until the sausage is cooked through and the vegetables are tender.
- Add in you pasta and stir mixture together.
- Sprinkle with feta cheese and parmesan and add a sprinkle of salt on top, give one final mix so the feta begins to melt into the hot pasta.
- Serve and enjoy.
Here are a few other recipes you may love:
Garden Rotini Pasta Salad
Chicken Spinach Artichoke Pasta
Garlic Lemon Butter Pasta Sauce
Creamy Bacon and Roasted Red Pepper Pasta
Mediterranean chickpea pasta salad
Vegetable Packed Pasta
Chicken Parmigiana Pasta Bake
Chicken Pesto Pasta Bake
Sun-dried Tomato and Chicken Pasta
Italian Vegetable and Sausage Pasta
Ingredients
- 8 ounces dry pasta – spaghetti or preferred pasta
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 6 cloves garlic or 2 tablespoons – minced
- 3 Italian sausage links – the large ones
- 1/2 teaspoon salt – plus more to taste
- pinch black pepper
- 1 yellow squash – diced
- 1/4 cup sundried tomatoes – minced
- 8 ounces mushrooms – sliced optional
- 1 bunch swiss chard – red rainbow or green will work – diced, stems left on
- 1/2 cup feta cheese
- 1/4 cup parmesan cheese
Instructions
- Cook pasta according to package directions, drain set aside.
- Prep vegetables by mincing garlic, dicing yellow squash, sundried tomatoes, mushrooms and swiss chard.
- Slice uncooked Italian sausages into roughly 1/2 inch rounds.
- In a large skillet, add olive oil, butter, garlic and sausage to the skillet and sauté until sausage begins to cook.
- Add in the salt, pepper, squash, sundried tomatoes, mushrooms and swiss chard and stir until the sausage is cooked through and the vegetables are tender.
- Add in you pasta and stir mixture together.
- Sprinkle with feta cheese and parmesan and add a sprinkle of salt on top, give one final mix so the feta begins to melt into the hot pasta.
- Serve and enjoy.