Such an easy summertime meal.
We’ve made pasta primavera for years, but lately I had to change it up a bit which led to a new version of this recipe for us.
Because of work schedules we are now eating at about 8pm—yes, so late but necessary to get this house finished so we can move in after 5 years. We are in our third rental now and ready to make one final move back. (Side benefit: we are pared down to the bare essentials of belongings– having purged over and over.)
In order to get this meal on the table fast I prep it earlier in the day then reheat it all together just before serving. This method is sped up tremendously by using an electric tea kettle to boil some water quickly to pour over the al dente pasta to rejuvenate it.
Earlier in the day:
-cook the pasta—a fav right now is Trader Joes gluten free brown rice and quinoa fusilli
-cook the sausage—then slice it, cool, and refrigerate (save the leftover juices in the pan and refrigerate too)
-chop the zucchini, press the garlic, chop the basil then cover and refrigerate
-wash tomatoes but don’t slice them until ready to cook
Gluten Free Pasta Primavera with Italian Hot Sausage and Summer Vegetables
1½ -2 tablespoons sea salt
1 package gluten free Trader Joes brown rice and quinoa fusilli
1 pound Italian hot sausage links (see note at bottom)
1-2 tablespoons salted butter
3 medium zucchini, sliced
3-4 cloves of garlic, passed thru a garlic press
½ cup chopped fresh basil
4 medium slicing tomatoes and about a pint of cherry tomatoes
freshly grated parmesan to taste
Boil a large stock pot of water, add salt (you want it to taste like seawater) add pasta and cook until al dente. Drain pasta and set it aside– if you would like, you may reserve some of the cooking water (2-3 tablespoons) to reheat and add back into the vegetables later.
In the same pot that you cooked pasta in, place the sausage and about ½ cup water and bring to a boil turning the sausages over after a few minutes. Continue to cook the sausage until all cooking water evaporates then add 1-2 tablespoons butter to the pan, turning the sausages again to brown both sides. Lower the heat to a simmer and cook sausages through.
Remove cooked sausages from the pan, cool then slice each link into rounds. Reserve the fat from the pan. Refrigerate cooked sausages and fat.
When ready to serve the meal, heat a large skillet and add sausage rounds and reserved fat to heat through. (I just use my biggest non-stick skillet.) Remove heated sausage rounds and set aside.
Add zucchini and garlic, cook until zucchini is soft then add in fresh basil. While zucchini is cooking, boil water in tea kettle and slice tomatoes (if your cherry tomatoes are small leave them whole).
Just before serving, add tomatoes to zuchinni mixture and cook until tomatoes soften. Add sausage into vegetables. If you need more liquid add in reserved cooking water from pasta.
Pour boiled water over cooked pasta in a colander to refresh the pasta.
Serve thoroughly reheated sausage/vegetables over pasta, top with freshly grated parmesan.
Gluten Free Sausage
Isernio Italian Hot sausage is a local northwest brand that is easy to find around here. We also love that Gordy at B & E Meats continues to make the Italian Hot sausages using the same recipe that A & J Meats used on Queen Anne in Seattle. Gordy stayed on with the new B & E Meats when A & J closed last year. B & E has many locations around Seattle as well.
For more favorite gluten free recipes:
Cooking Gluten Free! A Food Lover’s Collection of Chef and Family Recipes 4th edition ebook is now available for instant download here.
And our Holiday ebook features all of the essentials you will need from turkey to pie here!
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