Rustic Pasta with Italian Sausage and Garden Vegetables

Super healthy dish with loads of fresh vegetables. Use whole grain pasta to up the nutrition value. 

1 box multi-grain, rotini pasta

1 pound bulk Italian sausage (sweet or hot)

1 medium yellow onion, chopped

2 cloves garlic, minced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 small zucchini, diced

1 small yellow squash, diced

1 medium carrot, peeled and diced

½ cup mushrooms, sliced

salt and pepper to taste

1 (14.4 ounce) can diced tomatoes

1 large can of crushed tomatoes

1/4 t. thyme, minced

4 or 5 basil leaves, chopped

1 T. oregano, chopped

½ t. red pepper flakes

Parmesan cheese

While the pasta is cooking, remove the sausage from the casings, brown the sausage, stirring to crumble, in a skillet over medium heat.

Remove sausage using a slotted spoon, leaving drippings in the pan. Cook and stir the onion and garlic in the sausage drippings until the onions are softened. Return the sausage to the pan. Stir in the bell peppers, zucchini, yellow squash, carrot and mushrooms. Season with salt and pepper. Cook another 5 – 10 minutes. Add the tomatoes, thyme, basil, and oregano. Add a little water if desired. Simmer for another 15 – 20 minutes.

While the sauce is simmering, bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 14 to 16 minutes, then drain.

Combine the drained pasta with the sauce mixture in a large bowl. Top with Parmesan cheese to serve.