This hearty pasta dish offers up an irresistible melange of flavors and textures. Cook the pasta at the same time as the rest of the ingredients.
Prep time: 10 Minutes
Cook time: 20 minutes
Serves: 4-6
INGREDIENTS
1 lb sausage links, cut into 1/4 inch slices
2 cups thin whole wheat spaghetti, or your favorite
4 tablespoons olive oil
1 onion, 1/4 inch dice
2 cups fava one or cannellini beans
3 cloves garlic, crushed
2 small zucchini squash, about 3 cups, cut into 1/2 inch chunks
1 teaspoon dried oregano
1/2 teaspoon dried sage
2 small zucchini squash, about 3 cups, cut into 1/2 inch chunks
1 teaspoon dried oregano
1/2 teaspoon dried sage
1 cup chopped fresh parsley
Olive oil to dress (optional)
Parmesan cheese
Salt to taste
Pepper to taste
DIRECTIONS
Heat water to cook the pasta. While water is heating, cook the sausage in a large skillet or saute pan over medium heat, stirring. When sausage is done, remove to a separate dish and drain excess fat.
Cook the pasta when water is boiling.
Meanwhile, add the olive oil to the skillet, then the onion, garlic, and squash. Sprinkle with the oregano and sage and cook over medium heat, stirring, until onions are translucent and squash is almost tender. Add the beans, heat for one minute further, then remove from heat.
When pasta is done, drain, and combine in serving dish with the sausage, cooked vegetables, and parsley. Distribute to serving plates, sprinkling with Parmesan and seasoning to taste with salt and pepper. A drizzle of good olive oil might be nice.
A good Pinot Grigio, or even a dry Italian red wine alongside, would finish the picture.
Variation: Omit the sausage for a vegetarian dish.
Photos and recipe by Tod Dimmick
Salt to taste
Pepper to taste
DIRECTIONS
Heat water to cook the pasta. While water is heating, cook the sausage in a large skillet or saute pan over medium heat, stirring. When sausage is done, remove to a separate dish and drain excess fat.
Cook the pasta when water is boiling.
Meanwhile, add the olive oil to the skillet, then the onion, garlic, and squash. Sprinkle with the oregano and sage and cook over medium heat, stirring, until onions are translucent and squash is almost tender. Add the beans, heat for one minute further, then remove from heat.
When pasta is done, drain, and combine in serving dish with the sausage, cooked vegetables, and parsley. Distribute to serving plates, sprinkling with Parmesan and seasoning to taste with salt and pepper. A drizzle of good olive oil might be nice.
A good Pinot Grigio, or even a dry Italian red wine alongside, would finish the picture.
Variation: Omit the sausage for a vegetarian dish.
Photos and recipe by Tod Dimmick
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