Sausage and Zucchini Pasta Toss

8 Jun

This meal was really quick and so simple to make. It was a very interesting dish because it had all of the flavors of a red pasta sauce, yet there was no sauce at all. It kind of tricks you a little bit when you first taste it. I love anything that mixes zucchini with pasta, so this dish is a definite win for me. I did use regular spaghetti though, no matter how healthy I try to eat, I can’t bring myself to eat the wheat pastas.

**Recipe from Perry’s Plate

Sausage and Zucchini Pasta Toss

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.

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