I found a simple recipe of Pasta Primavera with Italian Turkey Sausage at allrecipes.com. This recipe has a preparation time of 20 minutes, cooking time of 30 minutes and makes a total of 8 servings. "A delicious dish created from the fresh bounty of my garden. My whole family has seconds when we have this meal!"

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"Pasta Primavera with Italian Turkey Sausage

Ingredients

* 1 (16 ounce) package uncooked farfalle pasta
* 1 pound hot Italian turkey sausage, cut into 1/2 inch slices
* 1/2 cup olive oil, divided
* 4 cloves garlic, diced
* 1/2 onion, diced
* 2 small zucchini, chopped
* 2 small yellow squash, chopped
* 6 roma (plum) tomatoes, chopped
* 1 green bell pepper, chopped
* 20 leaves fresh basil
* 2 teaspoons chicken bouillon granules
* 1/2 teaspoon red pepper flakes
* 1/2 cup grated Parmesan cheese

Directions

1. 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.
2. Place sausage in a large skillet over medium heat and cook until evenly brown; set aside. Heat 1/4 cup 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.
3. Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through."

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Pasta primavera is a treat for the spring season. I learn t to make this recipe from the source link mentioned below. have tried a couple of times and have become a favorite among us.Quoting the same for your ref.

http://img.timeinc.net/recipes/i/recipes/ck/pasta-primavera-ck-1611725-l.jpg

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Ingredients
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2 cups green beans, trimmed and halved crosswise
2 cups broccoli florets
1/2 cup (1-inch) slices asparagus (about 2 ounces)
6 ounces uncooked fettuccine
1 tablespoon olive oil
1 cup chopped onion
2 teaspoons minced fresh garlic
1/8 teaspoon crushed red pepper
1/2 cup fresh or frozen green peas
1 cup grape tomatoes, halved
2/3 cup half-and-half
1 teaspoon cornstarch
3/4 teaspoon salt
1/4 cup chopped fresh basil
1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

Preparation
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Cook green beans in boiling water 1 minute. Add broccoli and asparagus; cook 2 minutes or until vegetables are crisp-tender. Remove vegetables from pan with a slotted spoon; place in a large bowl. Return water to a boil. Add pasta; cook 10 minutes or until al dente. Drain and add to vegetable mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 cup onion, and sauté for 2 minutes. Add garlic and red pepper; sauté 3 minutes or until onion begins to brown. Add peas, and sauté 1 minute. Add tomatoes; sauté 2 minutes. Combine half-and-half and cornstarch, stirring with a whisk. Reduce heat to medium. Add half-and-half mixture and salt to pan; cook 1 minute or until sauce thickens, stirring constantly. Pour sauce over pasta mixture; toss gently to coat. Sprinkle with basil and cheese. Serve immediately.

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