Bucatini With Turkey Sausage and Zucchini

Bucatini With Turkey Sausage and Zucchini
Yunhee Kim
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preparation
15
minutes
cooking
35
minutes
Serves 4

Ingredients

12
ounces
bucatini or spaghetti
1
tablespoon
plus 1 teaspoon olive oil
1
pound
Italian-style turkey sausage links, casings removed
1
pound
zucchini and/or summer squash (about 4 small), thinly sliced
1
large onion, chopped
4
cloves garlic, chopped
kosher salt and black pepper
1/2
cup
grated Parmesan (2 ounces), plus more for serving
1/4
cup
fresh oregano leaves

Directions

  1. Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.
  2. Meanwhile, in a large skillet, heat 1 teaspoon of the oil over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, 10 to 12 minutes. Transfer to a plate.
  3. Reduce heat to medium and add the remaining tablespoon of oil to the skillet. Add the zucchini and/or squash, onion, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until the vegetables are golden and very tender, 15 to 18 minutes (reduce heat if the pan begins to darken).
  4. Toss the pasta with the sausage, vegetables, Parmesan, oregano, and ¼ cup of the reserved cooking water (add more cooking water if the pasta seems dry). Serve with additional Parmesan.
Dawn Perry
July 2011

Nutritional Information

  • Per Serving
  • Calories 581
  • Fat 13 g
  • Sat Fat 4 g
  • Cholesterol 98 mg
  • Sodium 1,355 mg
  • Protein 41 g
  • Carbohydrate 74 g
  • Sugar 5 g
  • Fiber 6 g
  • Iron 5 mg
  • Calcium 289 mg
What does this mean? See Nutrition 101.

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