Pasta Primavera with Fresh Mozzarella

There are so many great sausages out there these days, and even a small amount can flavor up a nice veggie-filled pasta primavera dish.  Here, now as always, I am combining a smaller amount of pasta with a bigger amount of veggies.  Add those veggies you really like and use your favorite sausage, but only as a flavoring agent - not the source of protein.

Here I used Adelle's chicken and apple sausage.  And I am using the technique my sister-in-law Julie, taught me, to toss the primavera at the last minute with fresh mozzarella.  Stringy and yum.
8 oz favorite pasta
4 cups broccoli floweretts
1 red pepper, sliced
1 yellow pepper, sliced
2 links favorite sausage, sliced
2 cloves garlic, thinly sliced
1-2 fresh ripe tomatoes, diced
1/2 cup chicken broth
1/2 lb fresh mozzarella, diced
8-10 fresh basil leaves, julienned
palmful fresh parsley, minced

Brown sausage in a large skillet in a dash of olive oil, about 8-10 minutes.

Meanwhile, bring 2 quarts of water to a boil. Salt generously and add the pasta. Cook until just al dente.

Add broccoli and pepper slices to sausage and continue cooking another 5 minutes, until the broccoli is only just crisp tender. Add the garlic and cook another 2-3 minutes. Lower to simmer.

When pasta is cooked, drain. Add broth to sausage/veggie mixture and bring to a boil. Fold in the pasta and tomatoes and mix well.

Fold in the fresh mozzarella and basil leaves.

Garnish with fresh parsley.

Serves 4.