Best Penne With Zucchini And Sausage Recipes

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BAKED PENNE WITH SAUSAGE, ZUCCHINI, AND FONTINA RECIPE - (4.2/5)



Baked Penne with Sausage, Zucchini, and Fontina Recipe - (4.2/5) image

Provided by mytastytreasures

Number Of Ingredients 11

3 medium zucchini, halved lengthwise
1 tablespoon olive oil
1/2 pound HOT Italian sausage, casings
removed
1 onion, chopped
1 red bell pepper, chopped
Salt and Pepper
1 cup whipping cream
1 teaspoon dried oregano
1/2 pound fontina cheese,grated
1/2 lb penne pasta

Steps:

  • Preheat oven to 375. Grease a 2 1/2 to 3 quart deep casserole. Cut each zucchini half in thirds lengthwise, then crosswise into 1 1/2 inch long pieces. Heat oil in large heavy skillet over medium heat. Add sausage and cook until no longer pink, breaking up with a fork. Transfer to bowl using slotted spoon. Add onion and red pepper to skillet and cook until beginning to soften, stirring occasionally, about 5 minutes. Add zucchini. Season with salt and pepper and saute until almost tender about 8 minutes. Return sausage to skillet. Add cream and oregano and bring to a boil. Add half of fontina cheese and stie until just melted. Meanwhile, cook penne in a large pot of boiling salted water, stir occasionally, until just tender but still firm to the bite. Drain well; return to pot. Add your sauce mixture and stir to coat. Taste and adjust seasoning to your taste. Transfer to prepared caserole. Top with remaining cheese. (Can be prepared through here up to one day ahead. Cover and refrigerate. Bring to room temp before continuing.) Bake until heated thrugh, about 15 minutes. Serve hot. Can be doubled.

SMOKED SAUSAGE WITH PENNE AND VEGGIES



Smoked Sausage with Penne and Veggies image

"This simple dish was inspired by other pasta recipes in S&D. I didn't have the ingredients on hand, so I raided the refrigerator and cupboards and came up with this perfect meal," writes Theresa Moore of Mancelona, Michigan.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 5 servings.

Number Of Ingredients 14

8 ounces uncooked penne pasta
1 cup chopped green pepper
1/2 cup finely chopped onion
2 tablespoons olive oil
1 pound smoked sausage, cut into 1/2-inch slices
2 cans (14-1/2 ounces each) Italian stewed tomatoes
2 to 3 small zucchini, quartered lengthwise and sliced 1/2 inch thick
1/2 cup frozen corn
1/2 cup water
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon minced garlic
1/2 teaspoon pepper
Shredded Parmesan cheese, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute green pepper and onion in oil until crisp-tender. , Add the sausage, tomatoes, zucchini, corn, water, salt, basil, garlic and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Drain pasta; toss with sausage mixture. Garnish with cheese if desired.

Nutrition Facts : Calories 570 calories, Fat 31g fat (11g saturated fat), Cholesterol 61mg cholesterol, Sodium 2052mg sodium, Carbohydrate 54g carbohydrate (14g sugars, Fiber 6g fiber), Protein 22g protein.

SAUSAGE PENNE WITH ZUCCHINI AND GOAT CHEESE



Sausage Penne With Zucchini and Goat Cheese image

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.

Provided by Greeny4444

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • Bring a large pot of salted water to a boil and cook the pasta until just al dente.
  • 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.
  • Put the onion and the garlic in the saute pan, and cook for a few minutes, until the onion is translucent.
  • Add the zucchini and cook until lightly carmelized, about 5 more minutes.
  • Season with salt and pepper.
  • Add the sun-dried tomatoes, the stock, and the reserved sausage and keep warm until the pasta is ready.
  • Drain the pasta and add it directly to the pan with the sausage and vegetables.
  • Cook together for 30 seconds, turn off the heat, and sprinkle on the cheese just before serving.

Nutrition Facts : Calories 498.6, Fat 13.9, SaturatedFat 3.6, Cholesterol 68.9, Sodium 707.8, Carbohydrate 79.9, Fiber 10.8, Sugar 5.2, Protein 16.3

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