Pasta Primavera with Light Mozzarella Sauce

• 1 cup Short Cut Dry Pasta
• 1 teaspoon Olive Oil
• 1/2 Bell Pepper, Diced
• 13 Large White Onion, Diced
• 1/2 Large Zucchini, Diced
• 1/2 cups Broccoli Florets
• 13 cups Frozen Mixed Vegetables
• 2 Links Chicken Sausage, Diced
• 1 teaspoon Black Pepper
• 1/2 cups Fresh Mozzarella Diced
• 1/2 teaspoons Garlic Powder
• 2 teaspoons Lemon Juice
• 1/2 teaspoons Black Pepper
• 2 Tablespoons Milk

1. Bring a medium pot of salted water to a boil.
2. If you have vegetables to prep and chop, do so while youre waiting for this to happen.
3. Cook the pasta to al dente, and drain, reserving a few tablespoons of cooking water.
4. While the pasta is draining, warm a wide skillet over medium high heat.
5. Add a squirt of olive oil and saute all of the vegetables, sausage and pasta together, stirring frequently.
6. While the skillet is going, add the sauce ingredients into the same pot you used to cook the pasta and heat on medium-low.
7. Stir until the cheese melts, and if the sauce looks too thick, add a little bit of the pasta cooking water.
8. Pour sauce over skillet, and toss to combine.
9. Taste at this point, add a little more pepper or a pinch of salt if you desire.
10. Serve hot and enjoy!

short, olive oil, bell pepper, white onion, zucchini, broccoli florets, vegetables, chicken sausage, black pepper, fresh mozzarella, garlic, lemon juice, black pepper, milk

Taken from tastykitchen.com/recipes/main-courses/pasta-primavera-with-light-mozzarella-sauce/ (may not work)