For me, one of the highlights of summer is undoubtedly the oodles of fresh produce available. Tomatoes, root veggies and greens galore! No matter the season though, one of the easiest meals to toss together in a crunch is a pasta dish. While some pasta dishes can be heavy and super filling, this summer veggie rendition keeps this penne light and seasonal.

This dish is simple when it comes to prep time, but it’s also simple because there are so many summer vegetables to choose from. I like to see what looks good at the market that week - are tomatoes ripe? Can I toss in some squash or eggplant? Maybe even some peppers? This penne dish is about being creative and using the freshest ingredients possible, so it’s okay if it changes up each time you make it. Just as a tip to keep the flavors balanced, I like to pair an acidic or tart vegetable with a savory or earthy-tasting vegetable choice.

I always like to toss in a protein if the pasta is the main dish - just to keep things balanced! I chose lamb for this dish because it fits with the “light” theme and is less greasy than traditional pork sausage. Lamb sausage has more zinc and iron content compared to traditional pork sausage. It also contains twice as much vitamin B12 as pork. I used a Mint and Rosemary Lamb Sausage for this dish, but I have also used Lamb Mergeza when I’m looking to make things a little spicier. Go with whatever your butcher has fresh and don’t be afraid to try something new - herbal infused meats blend really well with fresh veggies. It helps the flavor really pop!

Get spontaneous with this summertime pasta pleaser! There are so many delicious possibilities. While my veggie lineup is always changing, here is what I used this time...

Recipe

Lamb + Summer Veggie Pasta

• 1 lb of Penne Pasta
• 1 lb of Lamb Sausage
• ½ of a Vidalia Onion
• 3 Cloves of Garlic
• 1 Large Head (or bag) of Spinach
• 1 Carton of Heirloom Grape Tomatoes (Radical Roots Farm - Charlottesville, VA)
• 1 Carton of Maitake Mushrooms (Mush Love Mushrooms - Charlotesville, VA)
• Extra Virgin Olive Oil
• Parmesan Reggiano Cheese (For Garnish)

Directions

1. Chop your chosen vegetables into halves or quarters, depending on size.

2. Slice lamb sausage into 1-inch pieces

3. Add onion, garlic and a tablespoon of olive oil to a large pan on medium heat. Sauté for 5 minute alone.

4. Add lamb sausage and cook until it’ almost medium rare - approx. 10 mins.

5. Add the remainder of your veggies and sauté until everything is lightly toasted - approx. 10-15 minutes.

6. Boil a large pot of water for pasta - don’t forget to salt your water well!

7. Boil penne until al dente and strain.

8. In a separate bowl, combine pasta, sausage and vegetable mix, and 2 tablespoons of butter.

9. Sprinkle with grated parmesan reggiano cheese and enjoy!