Sausage & Zucchini Pasta
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
0 out of 5 stars
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Ingredients
2 servings
- 3 Tbsp. olive oil, divided
- 1 zucchini, ends trimmed, sliced into 1/4″ thick rounds (or half-rounds)
- 1 yellow squash, ends trimmed, sliced into 1/4″ thick rounds (or half-rounds)
- half a large yellow onion, thinly sliced
- 1 carton (8 oz.) baby mushrooms, quartered
- 5 cloves garlic, minced
- 1/2 cup dry white wine
- 4 links spicy hot turkey sausage (or sweet, if you prefer)
- salt and freshly ground black pepper
- 12 oz. whole wheat penne pasta
- 1/4 cup fresh basil, chopped
- grated Parmesan cheese optional additions: cherry or grape tomatoes, sun-dried tomatoes, quartered artichokes, roasted red peppers, toasted pine nuts
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Preparation
Step 1
Bring a large pot of generously-salted water to a boil. Cook pasta according to package instructions.
Step 2
Meanwhile, place a large skillet or grill pan over medium high heat. Add 1 tablespoon olive oil, then add sausage and cook for about 3 to 4 minutes (breaking it up as you go) until browned. Remove sausage with a slotted spoon and place aside in a bowl, then return the skillet to the stove. Add an extra tablespoon of oil, then add the onion and cook for 2 minutes. Then add in zucchini, squash, mushrooms and garlic. Continue cooking for 4-5 minutes, stirring occasionally, until vegetables are cooked. Add in white wine and stir the bottom of the pan to deglaze. Stir the sausage back in, cooking and stirring for 2 more minutes.
Step 3
Reserve 1/4 cup pasta water, and then drain pasta and add it to skillet along with the fresh basil and a final tablespoon of olive oil. Stir and cook for about a minute before serving, adding in the extra pasta water if needed for moisture. Top with grated Parmesan cheese and serve.
Step 4
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