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Pasta with vegetables and sausage on a black plate.

Sausage and Pasta with Summer Vegetables

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  • Total Time: 25 mins
  • Yield: 4-6 servings


A hearty and flavorful pasta dish!


  • 1 (12 ounce) box Barilla® Gluten Free Penne Pasta
  • 3 tablespoons olive oil
  • 1 (12-ounce) package Aidells® Chicken & Apple Sausage, sliced into rounds
  • 1 tablespoon fresh rosemary leaves
  • 2 cups fresh corn
  • 1 heaping teaspoon fresh minced garlic
  • 1/2 cup sliced leeks
  • 1 small yellow squash, sliced into ribbons with a vegetable peeler
  • 2 small zucchini, sliced into ribbons with a vegetable peeler
  • 1/2 cup chicken broth
  • Salt and black pepper, to taste
  • 1 pint cherry tomatoes, halved


  1. Cook pasta according to package directions and drained.
  2. While pasta is cooking, heat olive oil in a skillet over medium heat. Add sausage rounds and rosemary and cook for about 3 minutes, or until sausage is lightly browned. Remove sausage and rosemary (leaving oil in skillet), place in a bowl and set aside.
  3. Add corn, minced garlic and leeks to skillet. Cook about 5 minutes or until corn is tender, stirring occasionally. Return sausage and rosemary to skillet. Add yellow squash, zucchini, chicken broth, salt and pepper. Stir gently to combine. Cover and simmer for 5-7 minutes, stirring occasionally, or until vegetables are tender.
  4. Add tomatoes during the last minute of simmering. Serve over pasta.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Pasta
  • Method: Boil
  • Cuisine: American