San Francisco Farfalle Pasta

San Francisco Farfalle Pasta
from the kitchen of Daiana Leedom
1 lb. Bow Tie Pasta
1 package Hot Turkey Sausage (this wasn’t too spicy for my kids)
1 Large Zucchini- Diced
1 Med Onion- Diced
2 each - Small Red, Orange & Yellow Sweet Peppers Diced
1 Can diced Tomatoes- garlic and basil flavored- including the juice
1 tsp. basil (a cube of frozen basil is what I used)
1 TBSP Olive Oil
1 tsp. garlic powder
1/4 tsp. Ground White Pepper
Salt & Pepper to taste
2 oz. marscapone cheese (it is like italian cream cheese)
Shredded Parmesan Cheese

Boil Water and cook pasta according to instructions.

In a pan set to medium-high- heat 1 tsp. of the olive oil, add the onions and cook until translucent. Add the peppers and cook until tender.

Remove the casings of the sausage and add to the pan. Once the sausage is cooked, add the zucchini, garlic powder, tomatoes, basil and salt and pepper to taste. Cook until desired tenderness of the zucchini. Add to the pasta and mix together - put the marscapone cheese in and mix around - this will thicken the sauce and it give a creamier texture.

Garnish with parmesan cheese and Enjoy!

(Daiana's tip: I chop all the ingredients either the night before or early in the day - place it in either a zip-loc bag or some sort of sealed container - that way when it's time to make it dinner - it's done in a snap)