Sausage Penne With Zucchini and Goat Cheese |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this recipe in the back of the 2012 edition of Eat This, Not That! by David Zinczenko and Matt Goulding, which I checked out of the library. I am a big fan of this book series, and the recipes that I have made from them have been really tasty. This recipe could be easily tailored to taste by substituting any vegetables, or made vegetarian by taking out the meat. I personally don't care for sun-dried tomatoes, so I chop up a Roma tomato or halve several cherry tomatoes and throw them in when I add the goat cheese. Ingredients:
12 ounces penne pasta, uncooked |
1 tablespoon olive oil |
8 ounces chicken sausage or 8 ounces turkey sausage, uncooked and casing removed |
1 medium yellow onion, chopped |
2 garlic cloves, thinly sliced |
1 medium zucchini, sliced into half moons |
salt, to taste |
fresh ground black pepper, to taste |
1/4 cup sun-dried tomato, oil-packed (or reconstituted in hot water) |
1/2 cup chicken stock |
1/2 cup goat cheese |
Directions:
1. Bring a large pot of salted water to a boil and cook the pasta until just al dente.
2. While the water heats and the pasta cooks, heat the oil in a large saute pan over medium-high heat. Add the sausage and saute until cooked all the way through, about 5 minutes. Remove the sausage from the pan and put it on a plate.
3. Put the onion and the garlic in the saute pan, and cook for a few minutes, until the onion is translucent.
4. Add the zucchini and cook until lightly carmelized, about 5 more minutes.
5. Season with salt and pepper.
6. Add the sun-dried tomatoes, the stock, and the reserved sausage and keep warm until the pasta is ready.
7. Drain the pasta and add it directly to the pan with the sausage and vegetables.
8. Cook together for 30 seconds, turn off the heat, and sprinkle on the cheese just before serving.
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