Prep Time: 5

Cook Time: 30 minutes

Serving Size: 4-6

Ingredients:

3 Cups of Cavatappi (or any kind)

4 – 5 Turkey Sausages – Sundried Tomato Basil Turkey Sausage

1 Cup Cherry Tomatoes

2 Medium Yellow Summer Squash 

1 Cup Beef Bone Broth (or Chicken/Veggie) – Grass-fed beef bone broth 

¼ Cup Fresh Basil – Living Tray of Greens Basil

2 Tbsp Olive Oil + 2 tsp – Tuscan Herb Olive Oil 

½ Tsp Pink Salt – Pink Himalayan Salt 

Freshly Cracked Pepper

Radish Microgreens – Organic Radical Radish 

Water for the Pasta 

Optional:

Green Onions

Cilantro 

Cheese 

Directions:

STEP 1

In a medium pot over high heat, bring the water to a boil and add pasta. Stir occasionally to prevent sticking and overflowing. Cook until al dente according to the pasta cooking instructions. 

STEP 2

Once the pasta is al dente, drain the water and add 2 tbsp olive oil. Stir to combine, cover with a lid and set aside. 

STEP 3 

Using a cutting board and a sharp serrated knife, carefully cut the sausage 25 degrees from vertical in a diagonal position. About ½ inch in size. Set aside

STEP 4

In a large skillet over medium-high heat, add the remaining olive oil and the turkey sausages. Brown each side of the sausage to create a nice crispy edge approx. 3-4 minutes on each side. Reduce to medium heat and gently add the bone broth. 

STEP 5 

Stir to combine and gently scrape the bottom to release the browning for the glaze. Reduce heat, cover with a lid and let simmer for approx. 5 minutes to absorb the broth. 

STEP 6

As the sausages are simmering, slice the squash lengthwise, roughly chop in medium-size pieces, and add to the sausage skillet. Stir to combine. 

STEP 7 

Slice ½ the cherry tomatoes in half while leaving the other half whole and add to the skillet. Stir to combine. 

STEP 8

Roughly chop ½ of the basil and add to the skillet. Stir to combine and turn the heat to medium-high and bring to a boil—season with salt and fresh cracked pepper. Mix well to thoroughly cook the veggies with the broth and reduce heat to medium-low. Cover for approx. 5 minutes then turn off the heat. 

STEP 9 

In a serving bowl, scoop the cooked pasta into the bowl and add the sausages with the veggies. Top with garnish and enjoy!

Recipe Notes :

This versatile dish can be made with any vegetables in the fridge for a quick and easy dinner! This delicious pasta is light in sauce, which enhances the sausages, vegetables, and olive oil flavours. This dish can be served hot or cold as the only thing needed to freshen up this as a cold dish is sprinkling some cheese and drizzle good quality olive oil for a rich buttery taste.