Italian Sausage And Zucchini Topped Pasta – The New Family Favorite

A handful of inexpensive ingredients makes a delicious pasta dish with leftovers for later.

• 4 Zucchini (we’ll dice this into bite sized pieces)
• 1 lb Mild Italian Sausage
• 1 can Petite Diced Tomatoes
• 1 8oz container Ricotta Cheese
• 1 8oz bag grated Parmesan cheese
• Italian Seasoning
• 1 lb Pasta (your choice, we have used angel hair, macaroni, and salad shells so far)

You will probably want to start heating your pasta water as you get the sauce started, exact timing will vary but you’ll probably look to be adding the pasta to the water about when you add the tomatoes and cheese to the sauce.

Start the sauce by browning the sausage over medium head and draining any liquid. Next we’ll add the diced zucchini and allow it to cook down mixing every few minutes; as it cooks it will release quite a bit of liquid (1-2 cups) which will need to be drained before moving on. Allow it to cook another 2 minutes to be sure the zucchini doesn’t continue cooking down and require more draining.

With the sausage browned and zucchini cooked down add Italian seasoning to taste (this is about the time to add the pasta to your boiling water) and add full can of petite diced tomatoes, bag of Parmesan cheese, and Ricotta cheese and mix as it heats over medium heat.

Drain your pasta of choice and serve topped with a serving of sauce.