This healthy dish is made with fresh veggies and chicken sausage. A light meal that is perfect for a quick and easy weeknight meal that everyone will love, add some garlic bread and a salad and you have a complete meal..Enjoy!!!!
1 pound spaghetti pasta, dry
1 pound regular or spicy chicken sausage,( you can also use turkey or italian sausage)
4 Tablespoons extra virgin olive oil
6 garlic cloves, minced
2 zucchini, halved and sliced
salt and pepper to taste
1 container cherry or grape tomatoes
fresh basil leaves
1. Heat a large skillet over medium-high heat and add the sausage and cook until no longer pink, breaking it up into pieces, after it is done remove from pan and place on a paper towel lined plate and set aside. Turn down the heat to medium and put the extra virgin olive oil in the pan, add the garlic and cook for about 1 minute, then add the zucchini season with salt and pepper and cook for about 5 minutes until slightly golden and soft. Add the tomatoes and place a lid on the pan and cook for about 4 minutes until they become tender and slightly golden brown. Add the chicken sausage back into the pan, turn off the heat and set aside.
2. In a large stockpot fill with water and dash of salt, cook pasta according to directions on box, I like my pasta a little al dente so I cook 1 minute less. After pasta is done cooking reserve 2 cups of the pasta water and set aside. Drain pasta.
3. Turn the heat back on the skillet with the sausage and veggie mixture to warm up again, pour the pasta into the pan, toss the pasta with the mixture, start by adding 1/2 cup of the pasta water and if you need more add a little at a time until you reach a nice thin sauce, just enough to coat pasta ( you do not want it watery)then top it off with shredded basil and parmesan cheese. Toss and eat warm!!!
Recipe Adapted From:iowagirleats.com