Laun/Pruett Recipe Collection
Summer Garden Pasta Salad

1 pound penne

3 cloves fresh garlic, peeled and finely sliced
2 pints cherry tomatoes, on the vine or seeded tomatoes (about 2 cups)
3/4 cup extra-virgin olive oil, plus more as needed
Kosher salt and freshly ground black pepper

3/4 pound loose pork sausage
2 to 3 small zucchini, sliced
1 can artichoke hearts, drained and quartered or 2 fresh globe artichokes, trimmed to the hearts, cut into quarters
1/2 cup freshly grated Parmesan
1/4 bunch fresh basil leaves

Cook penne and while cooking, Brown sausage and remove. Add tomatoes and garlic to 3 T olive oil in pan and saute until tomatoes break down. Add zucchini and eggplant and cook until tender. Add sausage back in. While penne is draining, add 6 chopped artichoke hearts to warm through. Add to serving bowl, pour sauce and vegetables over pasta and add 1/2 c shredded Parmesan and toss. Sprinkle with fresh chopped tomatoes and basil. Serves 4.

Jeff loved this!

Original recipe: http://www.foodnetwork.com/recipes/tyler-florence/quick-farmers-market-pasta-recipe.html

Recipe Contributed by Mary Ann Laun adapted from Tyler Florence