Rating: 3.5 stars
60 Ratings
  • 5 star values: 16
  • 4 star values: 21
  • 3 star values: 12
  • 2 star values: 9
  • 1 star values: 2
Dawn Perry

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Credit: Yunhee Kim

Recipe Summary

hands-on:
15 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.

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  • 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.

  • 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).

  • 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.

Nutrition Facts

581 calories; fat 13g; saturated fat 4g; cholesterol 98mg; sodium 1355mg; protein 41g; carbohydrates 74g; sugars 5g; fiber 6g; iron 5mg; calcium 289mg.
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