Late Spring Pasta

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This is the perfect dish when it’s really hot and you want something really tasty, but quick and kind of light. The soy sausage is perfect in this; you can also use chicken sausage with sundried tomato.

To make it: 

Ingredients:

  • 1/2 lb pasta
  • 1 tblsp olive oil
  • 2 ears corn, kernels removed
  • 2 cloves garlic, minced
  • 1 red pepper, chopped into 1/2″ dice
  • 1 zucchini, cut in quarters lengthwise and chopped into 1/2″ slices
  • 2 links soy sausage with sundried tomatoes and artichoke hearts, sliced into 1/2″ rounds
  • juice of 1 small lemon
  • 1/2 tsp thyme
  • salt and pepper to taste
  • 1/2 cup gruyere, grated finely
  • 6-7 leaves fresh basil, julienne
  • white truffle oil to taste

Cook pasta according to package directions. In a large sauté pan, heat oil until hot and add veggies, sausage and thyme. Cook over medium heat for about 5-7 minutes until zucchini and peppers are crisp-tender. Add lemon, salt and pepper and gruyere. Stir to incorporate and toss with drained pasta. Garnish with white truffle and fresh basil.