| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Misc |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Italian Sausage |
| 1 |
|
Onion, large, chopped |
| 1/4 |
ts |
Fennel Seeds |
| 1 |
cn |
Chickpeas, drained 19 oz |
| 3 |
|
Zucchini, chunks |
|
|
Salt |
| 1 |
tb |
Olive Oil |
| 1 |
ts |
Basil, dried |
| 1 |
|
Bay Leaf |
| 1 |
c |
Small Shell Pasta |
| 1 |
|
Parsley, fresh, chopped |
|
|
Black Pepper, freshly ground |
INSTRUCTIONS
Place sausages in saucepan and cover with water. Bring to a boil and cook
for 10 minutes. Drain and cut into 1/2 inch slices. In a large saucepan,
heat oil on high heat and cook sausage slices until browned on all sides.
Add onion and garlic; cook until lightly browned, about 2 minutes. Add
tomatoes, including juice, basil, fennel seeds and bay leaf. Bring to boil,
cover and simmer for 15 minutes. Add chickpeas, pasta shells and zucchini.
Cover and simmer for 10 - 15 minutes more or until pasta is tender.
Sprinkle with parsley and season with salt and pepper to taste. For a
meatless dish, leave out the sausage. From The Gazette, 92/01/08. Posted by
James Lor.
Courtesy of Shareware RECIPE CLIPPER 1.1
Courtesy of Shareware RECIPE CLIPPER 1.1
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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