Monday, March 1, 2010

Italian Sausage and Zucchini Pasta

12 oz. fettuccine
1 TBS olive oil
1 pound Italian sausage
2 TBS minced garlic
1/2 cup sliced onion
1 pound sliced zucchini
2 medium tomatoes
1/2 tsp black pepper
1/3 cup parmesan cheese

Cook 12 oz. fettuccine per package directions, drain and set aside.

In a non-stick frying pan heat 1 T. olive oil over high heat.
Add 1# Italian sausage, casing removed and broken into small chunks; cook through, about 5 min.; remove sausage from pan and set aside.
In same pan over high heat, cook 2 Tbs. minced garlic, 1/2 c. sliced onion and 1# sliced zucchini until it browns, about 4 min.
Stir in 2 medium tomatoes, cut into 1" chunks, 1/2 tsp. black pepper and reserved sausage. \
Cook until heated through, about 3 minutes.
Combine sausage mixture and reserved pasta.
Transfer to serving bowl and sprinkle with freshly grated parmesan cheese (1/3 c.)

This is especially good when you can use fresh zucchini, onions and tomatoes from garden. It is also good with some fresh mushrooms--I put these in when cooking the onions and zucchini.

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