Recipe of the Week for Senior Day at the Pembroke Farmers Market...

Don't miss Senior Day at the Pembroke Farmers Market this Saturday, September 6, from 10-1 pm on the Town Green in front of the Pembroke Community Center! Much of the produce used in the recipe below will be available this Saturday as well - we hope to see you there!

Italian Sausage and Summer Squash Pasta

The weather lately has been reminding us that Fall is approaching, and while we love all things Autumn in New England, no one is quite ready to say goodbye to all the summer vegetables!

This dish is a celebration of Summer, with yellow summer squash, zucchini, bell peppers, and basil all sautéed up alongside some flavor-packed Italian sausage from Dias and Daughters and served over pasta. Whether you like your sausage hot or sweet, Dias and Daughters has you covered, and our farms are always there for your Summer vegetable needs!

Ingredients:

• 1 lb Italian sausage

• 1 medium yellow summer squash, cut into 1-inch pieces

• 1 medium zucchini, cut into 1-inch pieces

• 1 bell pepper (any color), cut into 1-inch pieces

• 1 yellow onion, sliced thin

• 2 cloves garlic (or more if you like!), minced

• Olive oil

• Salt and pepper

• 1 box pasta of choice

• A handful of fresh, torn basil leaves for serving

• Optional: grated parmesan cheese for serving

  
  

Instructions:

1. Cook the pasta in salted water according to package instructions (reserve a little of the cooking water when draining for later.) While the water is boiling, start cooking the remainder of the dish.

2. Cook the sausage in a large frying pan over medium heat until browned on all sides and showing a reading on a meat thermometer of 160 degrees Fahrenheit. Take out of the pan and set aside.

3. In the same pan the sausages were cooked in, add 1-2 tablespoons of olive oil, heat through, then add the onion and cook, stirring occasionally, until fragrant and translucent. Add the garlic, and cook for a minute, stirring frequently. 

4. Add the rest of the vegetables, season with salt and pepper, and cook, stirring occasionally, until most of the moisture has cooked off and everything is golden brown. 

5. Slice the sausage into bite-sized rounds, then add it back to the pan along with the drained pasta and a little of the reserved cooking water (you might not be able to fit all the pasta, so just add what you can so you can still have room to stir!) Cook everything together, stirring occasionally, so the flavors mingle. Adjust your salt and pepper accordingly. 

6. Turn off the heat, and top with the torn basil leaves. Serve topped with a drizzle of olive oil and some grated parmesan cheese, if desired - ENJOY!