| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Pasta, Poultry, Country liv |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
lb |
Italian-seasoned turkey sausage; casings removed |
| 1 |
md |
Onion; thinly sliced |
| 2 |
|
Zucchini; quartered into 1/2" chunks |
| 4 |
|
Cloves garlic; chopped |
| 2 |
ts |
Dried oregano leaves |
| 3 |
c |
Water |
| 1/4 |
ts |
Salt |
| 2 1/2 |
c |
Spital-shaped pasta |
| 3 |
c |
Fresh spinach; firmly packed |
| 2 |
|
Plum tomatoes; seed, chop |
INSTRUCTIONS
In 4-quart saucepan, heat oil over medium heat. Add sausages and onion;
cook 5 to 7 minutes or until lightly browned, stirring to break up
sausages. Add zucchini, garlic, and oregano; cook 5 minutes. Transfer
sausage mixture to medium-size bowl.
In same saucepan, heat water and salt to boiling over high heat. Add pasta
and cook 10 to 12 minutes or until cooked through and most liquid is
absorbed. Reduce heat to low; return sausage mixture to saucepan and mix
well. Stir in spinach and tomatoes. Transfer to serving bowl.
NOTES : For a light winter supper, serve this savory pasta, a tossed green
salad, and crisp Italian bread.
Recipe by: Country Living (February 1998)
Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 23,
1998
A Message from our Provider:
“Pro-Choice: Everyone should choose Eternal Life!”