The perfect Spring pasta recipe. Whenever I make a version of this on my Instagram stories I am flooded with messages asking for the recipe! And if I’m being honest, it is very similar to this lightened up spaghetti I shared nearly three years ago but now I use whatever vegetable is available and guess what, it’s even better. This Spring I’m all about more is more when it comes to fresh ingredients in my favorite recipes so if there is something you have a lot of in your refrigerator – add it in! I promise you won’t be disappointed.
This recipe came about because I love a pasta sauce that is in-between tomato and olive oil. This one is so light thanks to chopped up, fresh tomatoes that get all soft and juicy and flavor this pasta perfectly. Seasoned with the best flavors of garlic, oregano and salt and pepper and mixed together with yummy vegetables (literally whatever you have on had). You can find a full video of this recipe right here. Scroll down for the recipe…
The Perfect Spring Pasta Recipe
Ingredients:
2 italian chicken sausages (from the butcher, raw + remove casing)
1 lb pasta of your choice (we love this GF option)
3 tbsp extra virgin olive oil
4-5 roma tomatoes, cut in inch cubes
3 garlic cloves, minced
1 tsp dried oregano
salt + pepper
1/2 cup fresh peas
1/2 cup sliced black olives
2 big handfuls of arugula (it will wilt and cook down)
grated parmesan cheese on top!
Ok I love to use raw sausage (you can either buy in bulk or remove from casings like I do) because you really get that crumbled sausage throughout! Start by browning your sausage and set aside. Start cooking your pasta! Then over medium heat, add a good layer of olive oil to your sauce pan. Once hot, add your chopped tomatoes and garlic, season with oregano, salt and pepper. Let all those flavors get nice and juicy together! The sauce will thicken a bit as the tomatoes get soft and release their juices. Use the back of your spoon to press down on the tomatoes to add more liquid to the sauce. M
After 7-8 minutes over medium heat the sauce will be bubbly, add your olives and incorporate. Then add back in your sausage. Add the peas right before you’re going to add the pasta to your pan (I like when the peas still have a little POP to them, otherwise you can add them in earlier). Add the pasta then top with arugula. Incorporate all the flavors together and serve with fresh parmesan!
Enjoy!!
You can see a full video of this recipe right here.
Find more of my favorite pasta dishes like this deconstructed lasagna recipe, roasted vegetables and goat cheese farfalle and chicken pesto ravioli on MY RECIPE PAGE.
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