1 package penne pasta (16 ounces)
1 pound Purnell’s “old Folks” Italian Sausage
5 cloves garlic
2 yellow squash
3 large carrots
1/2 yellow onion
15 cherry tomatoes
1 bell pepper
1/2 cup olive oil
2/3 cup Parmesan cheese
1/4 cup fresh basil
1 teaspoon oregano
2 teaspoons chicken bouillon granules
1/2 teaspoon red pepper flakes
Fresh ground black pepper to taste
Cook pasta until al dente and drain.
Cook sausage in skillet on medium heat and cook until evenly light brown and set aside. Heat 1/4 cup oil in pan. Stir in garlic and onion and lightly cook.
Then add in chopped zucchini, squash, carrots, tomatoes, bell pepper, basil and oregano. Slowly add bouillon into the mixture and finish seasoning with red pepper. Stir in remaining oil and cook for about 10 minutes.
Next mix in pasta, sausage and cheese, reducing the heat. Continue cooking until heated through.
Remove from skillet, place in serving bowl, sprinkle with parmesan and serve!