Sausage & Zucchini Pasta Toss
You know those couple of days before you go grocery shopping where you have to scrounge around for dinner? We call them “clean out the fridge” dinners. Some of my scrounged up dinners turn out so-so, but this one was really delicious. And FAST. Sophie especially loved the zucchini. I love it when she enjoys eating vegetables these days because it’s a rare occasion.
an original recipe by Natalie
8 oz whole wheat spaghetti
4 T butter (1/2 stick)
2 T olive oil
2 medium zucchini, sliced on the bias
1 c chopped, fully cooked sausage
1-2 Roma tomatoes, chopped
1 garlic clove, minced
1 tsp dried basil or 1 T fresh basil
1/4 tsp salt
1/8 tsp pepper
1/2 c shredded Parmesan or Romano cheese
Cook spaghetti according to package directions; set aside.
Bring butter and olive oil to med-high heat in a large skillet. Add sliced zucchini. Saute for 3-4 minutes or until the centers begin to show. Add sausage and garlic. Cook and stir for another 3-4 minutes. Add tomato, basil, salt and pepper. Cook until sausage is heated through and tomatoes begin to fall apart.
Add cooked spaghetti to the skillet and toss to combine. Add more salt and pepper if you think it needs it. Add half of the Parmesan/Romano cheese and mix well. Sprinkle remaining cheese over top and serve. Makes about 3-4 servings.
1. For the sausage, I used pre-cooked links I had in the freezer. I didn’t even thaw them out, I just chopped them up and added them to the skillet. They cook fast. My favorite is the Amylu Apple-Gouda Chicken Sausage found at Costco. It has a great flavor and is easy to throw into a dish without thawing or pre-cooking.