Ingredients
– 12 ounces of rotini pasta
– 1 pound of Italian sausage (mild or spicy based on your preference)
– 2 tablespoons olive oil
– 1 bell pepper, chopped (any color)
– 1 zucchini, diced
– 1 cup cherry tomatoes, halved
– 2 cloves garlic, minced
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
– Fresh basil, for garnish (optional)
– Grated Parmesan cheese, for serving (optional)
Equipment Needed
– Large pot for boiling pasta
– Large skillet
– Wooden spoon or spatula
– Colander for draining pasta
– Knife and cutting board
– Measuring spoons
Step-by-Step Instructions
First, start by cooking the rotini pasta according to the package instructions. Make sure to add a generous pinch of salt to the boiling water for flavor. Once the pasta is al dente, drain it and set it aside. In my experience, it’s important not to overcook the pasta because it will continue to cook slightly once mixed with the sausage and veggies. (See the next page below to continue steps…)