Pasta Primavera with Italian Turkey Sausage

I eat a lot of pasta (some say it's because I'm half Italian) - most of the time with just olive oil, parmesan, and crushed black pepper. It's so good - and so easy. I've tried various pasta dishes, trying to integrate more meat and veggies into my diet, and have found very few that I adore. But this is one of them. Yum, yum, and yum.

Oh, but I do have one issue - what's with onions and garlic being so tasty but so stinky on the hands? I tried wearing plastic baggies for protection but it made cutting a bit difficult (and looked a bit silly, I admit). So I could use a tip or two.

Prep Time: 20 Minutes
Cook Time: 30 Minutes Ready In: 50 Minutes
Yields: 8 servings

INGREDIENTS:
1 (16 ounce) package uncooked farfalle pasta
1 pound hot Italian turkey sausage, cut into 1/2 inch slices
1/2 cup olive oil, divided
4 cloves garlic, diced
1/2 onion, diced
2 small zucchini, chopped
2 small yellow squash, chopped
6 roma (plum) tomatoes, chopped
1 green bell pepper, chopped
20 leaves fresh basil
2 teaspoons chicken bouillon granules
1/2 teaspoon red pepper flakes
1/2 cup grated Parmesan cheese

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.
2. Place sausage in a large skillet over medium heat and cook until evenly brown; set aside. Heat 1/4 cup oil in skillet. 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. Stir in remaining oil. Continue cooking 10 minutes.
3. Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.