Pasta Primavera with Italian Turkey Sausage

1 (16 oz) package uncooked farfalle pasta

1 pound hot Italian turkey sausage

4 cloves garlic, diced (use more to taste)

½ onion, diced

2 small zucchini, chopped

2 small yellow squash, chopped

1 can Italian diced tomatoes

1 can crushed tomatoes

1 green bell pepper, chopped

20 leaves fresh basil

2 tsp. chicken or beef bouillon granules

½ tsp. red pepper flakes (or more to taste)

½ cup grated parmesan cheese plus more for top

Fennel seed, to taste

½ cup red wine (if have on hand)

Bring a large pot of lightly salted butter to a boil.  Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.

Place sausages in a large skillet over medium heat and cook until evenly brown; set aside.  Spray skillet with cooking spray.  Stir in garlic and onion, and cook until tender.  Mix in zucchini, squash, tomatoes, bell pepper and basil.  Dissolve bouillon in the mixture.  Season with red pepper, fennel and red wine.  Continue cooking 10 minutes.

Mix pasta, sausage and cheese into skillet.  Continue cooking 5 minutes, or until heated through.

Serve with additional parmesan cheese.

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