Lite Pasta

A few weeks ago Johnsonville Sausage sent me a box full of some of their smoked/cooked sausage.


There were all kinds of fun flavor combinations – Jalapeno & Cheese Smoked Sausage,Smoked Turkey Sausage, New Orleans Style Sausage, and Polish Sausage._dsc0862

I decided to play it on the safe side for dinner so I went with the Polish Sausage.  My friend Jeannena has a great pasta recipe that uses sausage that I had been wanting to make so I knew this was the perfect opportunity to give it a try.


The pasta is quick and easy to put together.  If you still have some zucchini left in the garden this is a perfect way to use it up. The recipe also calls for red peppers but it would be fun to experiment and throw in a few other vegetable too – maybe some broccoli, carrots, snow peas? The vegetables are cooked so they stay crisp.  Add them in with the sausage, a little olive oil and seasoning and you have a lovely dinner.  Tessa commented at dinner how “light” the pasta was yet flavorful.  Guess that’s why it is called Lite Pasta!

I put the rest of the sausage into the freezer to save for our Halloweenie Roast, it will be perfect for all those little ghosts and goblins!


Lite Pasta


  • 1 16 oz. spaghetti - cook in salted water, Drain, & rinse in hot water (keep warm).
  • 1 to 2 pounds polish sausage, sliced
  • 6 Tbsps. olive oil
  • 2 cloves garlic, pressed
  • 1 red bell pepper, cut in cubes
  • 1 medium onion, cut in wedges
  • 3-4 small (hot dog size) zucchini, cut in strips
  • 4 tsps. chicken bouillon granules;
  • 2 tsps. basil
  • 2 tsps salt (or less)
  • 2 dashes cayenne pepper (I left this out)


  • Heat oil; add sausage and stir fry
  • Add onion & red pepper; spinkle in remaining spices & stir fry
  • Add zucchini last so that it does not overcook
  • Onion and red pepper take a longer time to cook
  • Toss with pasta
  • Serve warm


  1. 1

    Johnsonville brats are delicious! I usually make them the traditional way – boiled in beer & onions. I’ll have to try some of these other varieties.

  2. 2
    ARJMom says:

    Sounds yummy. Do you just treat the bouillon granules as a “spice” in this?

  3. 3
    Mary Kathryn says:

    My husband loves sausage- this is going on the menu list for this month, thanks!!

  4. 4
    Karen Emerson says:

    It’s 10 in the morning, but I’m drooling over those pictures!! I always love zucchini when it’s in a restaurant dish, but I never add it to anything at home. I need to change that!

  5. 5

    Since I don’t really eat beef or pork, I will have to try it without the meat and add a few more veggies. Looks good!

  6. 6

    The jalapeno cheddar ones sound delish! Maybe not in this recipe, but we’ll definitely give them a try!
    Michelle Pedersen recently posted..Blueberry French Toast Casserole

  7. 7
    Nicole D. says:

    I made this tonight for dinner.
    It was a hit!
    Thanks so much for the recipe.

  8. 8
    Leigh Anne says:

    ARJ Mom – Yes, you would add it in there but I just realized I didn’t even put it in when I made it!

  9. 9
    Amy says:

    Oh yum, this looks so good! Always looking for something my hubby will like! :)


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge