Ingredients37 m servings 789 cals
- In a large skillet, cook sausage links according to package directions; drain and cut into 1/2-inch slices. Set aside. Meanwhile, cook pasta according to package directions.
- In the same skillet, heat oil and sauté zucchini, tomatoes, onion and garlic until tender. Add sausage, stir until heated through. Drain pasta; add to sausage mixture. Season to taste and serve.
- Optional Special Touches:
- Add 1/2 cup of red wine to the vegetables while sauteing. Add 1/4 cup chopped green onion. Top with shredded Asiago cheese. Substitute one large red or green pepper for one of the vegetables.
Per Serving: 789 calories; 42.1 g fat; 72.8 g carbohydrates; 30.9 g protein; 82 mg cholesterol; 1059 mg sodium. Full nutrition
ReviewsRead all reviews 17
Easy and so QUICK! Very good....will make it again.
I tried this because I had Johnsonville sausage, zucchini and tomatoes that needed to be used. Forgetting that a box of bow-tie pasta can feed a small army, I used an entire box. I think it wo...
I made this for a recent family dinner, and it was definitely a hit for us! I followed the recipe exactly, including using Johnsonville Mild Italian Sausage. It was a quick and easy recipe tha...
Turned out delicious. Fast and easy to make. Used a different sausage, but all ingredients make this a very tasty dish! Will make again!
I added roasted red peppers, sliced green peppers and mushrooms and discovered a new addition to my GO-TO dinners. It was wonderful. Carl Paul
I made this last night . It was a Big hit with my picky crowd. I did use Johnsonville Jalapeno cheddar sausages, gave it great flavor.