| 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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