ZUCCHINI SAUSAGE PASTA
"My husband and I enjoy the hearty flavor combinations in this meal," relates Karen Martis form Merrillville, Indiana. She often makes it with orzo and uses a can of zucchini in tomato sauce to speed preparation even further.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, cook and crumble sausage over medium heat until no longer pink. Add zucchini; saute 2 minutes longer. Drain. Stir in tomato sauce, picante sauce, onions, garlic, sugar and Italian seasoning. Reduce heat; simmer, uncovered, for 5 minutes., Stir in pasta and Parmesan cheese; heat through. Remove from the heat. Sprinkle with mozzarella cheese; cover and let stand for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 240 calories, Fat 9g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 1090mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
BAKED PASTA WITH SAUSAGE AND ZUCCHINI
Make and share this Baked Pasta with Sausage and Zucchini recipe from Food.com.
Provided by Gingerbear
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees.
- Bring a large pot of salted water to a boil.
- Generously butter a 9x12-inch casserole pan and coat with half the bread crumbs.
- Place the zucchini in a colander and sprinkle with the salt.
- Cover with a plate (press down on the zucchini), weighted down with a heavy object.
- The salt will draw the liquid from the zucchini; the plate will help squeeze it out.
- Allow the zucchini to sit for about 20 minutes.
- Place the onion, celery, carrot and pancetta or bacon in the bowl of a food processor and pulse until the mixture is chopped into tiny pieces.
- In a large, deep sauté pan, heat 2 tablespoons of the oil over medium-high heat.
- Add the vegetable-pancetta mixture and the garlic.
- Sauté for 5 to 6 minutes.
- Add the sausage, stirring to break it up further and cook for 4 to 6 minutes, until the sausage is cooked through.
- Add the wine, scraping up any browned bits from the bottom of the pan and cook for 1 to 2 minutes.
- Add the tomato sauce and broth.
- Bring the sauce to a boil, reduce the heat, and simmer for 10 to 15 minutes.
- You should have a thin rather than thick pasta sauce; you want it liquid, as the mixture will eventually bake.
- Set the sauce aside, and cook the pasta in the boiling water according to the package directions.
- Do not overcook; the pasta should hold its shape.
- While the pasta is cooking, rinse the zucchini.
- Wrap in a clean, dry kitchen towel and squeeze out all the moisture.
- Heat 1 to 2 tablespoons of the remaining oil.
- Add the zucchini, and over high heat, brown on all sides for 3 to 4 minutes.
- Cook in two batches, adding more oil if necessary, if the zucchini pieces are too many for one pan.
- They should be softened but not mushy.
- Remove and set aside.
- Drain the pasta, reserving 1/2 to 3/4 cup of the cooking water.
- Remove 1 cup of the pasta sauce from its pan and warm the remainder.
- Add the pasta and reserved pasta water to the sauce in the pan and toss well.
- Add the zucchini and mozzarella and stir well.
- Spoon the pasta mixture into the prepared casserole pan.
- Pour the reserved sauce over the top and sprinkle with the remaining bread crumbs and the Romano.
- Cover the casserole tightly with aluminum foil, and bake in the center of the oven for about 10 minutes, until warmed through.
- Remove the foil, check that the mozzarella is melted and broil for 1 to 2 minutes to crisp the top before serving.
Nutrition Facts : Calories 725.5, Fat 33.1, SaturatedFat 10.4, Cholesterol 111.2, Sodium 1922, Carbohydrate 72, Fiber 5.2, Sugar 8.5, Protein 29.9
SAUSAGE, ZUCCHINI AND TWO PEPPER PASTA
A delicious pasta dish that tastes great with either traditional or low fat sausage. Try using fusilli pasta, or your other favorite pasta shape to add variety. It is one of our favorites! Enjoy!
Provided by Nancy and Terry
Categories World Cuisine Recipes European Italian
Yield 3
Number Of Ingredients 17
Steps:
- In a large pot with boiling salted water cook penne pasta until al dente. Drain.
- Meanwhile, in a large skillet cook sausage until brown. Remove from pan. Saute the red onion and garlic in the olive oil until soft and transparent. Add the oregano, salt, ground black pepper, red pepper flakes, 1/2 of the wine, yellow bell pepper, red bell pepper, zucchini, mushrooms, and saute until tender. Add remaining wine and chicken stock and cook until liquid has reduced to a thick sauce, about 20 minutes.
- After sauce has reduced, add cooked sausage and thawed peas to the sauce and stir to heat through.
- Toss pasta with the sauce to coat evenly. Sprinkle with the grated Parmesan cheese. Serve warm.
Nutrition Facts : Calories 727.1 calories, Carbohydrate 71.2 g, Cholesterol 61.9 mg, Fat 36.4 g, Fiber 5.8 g, Protein 25.9 g, SaturatedFat 11.1 g, Sodium 840.7 mg, Sugar 9.8 g
SAUSAGE, ZUCCHINI, SPINACH AND TOMATO PASTA
I have a weakness for pasta, but decided it was time to be more conscious of what I was eating. This is the product of that experimentation. The best part of this recipe is that you use the same pan for everything but the noodles. Who doesn't love easy clean up? This makes a good six to eight servings depending on how many big eaters you have in your family. If you half the recipe, keep the tomato, spinach and zucchini the same and half all other ingredients. Also, if you don't like spice omit the crushed red pepper.
Provided by sbera007
Categories Penne
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large 12 inch deep fry pan or skillet, cook spinach and garlic in 1 tablespoon olive oil over medium heat. Cook until spinach is wilted (approximately 5 minutes).
- Transfer spinach to cutting board to cool. When cool, chop spinach.
- In hot skillet, add the other tablespoon olive oil.
- Add chopped zucchini.
- Salt and pepper, to taste.
- Cook until lightly browned (about 3 minutes). Set zucchini aside.
- Turn heat to medium high.
- Add sausage and crushed red pepper.
- Cook until browned (about 7 minutes). Drain if you like; I don't because turkey sausage is generally pretty lean.
- Add tomatoes, zucchini, spinach, and half and half.
- Cook on medium high for ten minutes; reduce heat to low.
- Meanwhile, boil water and cook pasta.
- Drain pasta (do not rinse) and add to sausage mixture.
- Cook on low for about five minutes or until sauce is slightly thickened.
Nutrition Facts : Calories 485.8, Fat 16.4, SaturatedFat 1.3, Cholesterol 63.2, Sodium 1325.8, Carbohydrate 60.4, Fiber 7.4, Sugar 10.1, Protein 28.9
ZUCCHINI, SHRIMP AND SAUSAGE PASTA SKILLET
Treat your taste buds to a Zucchini, Shrimp and Sausage Pasta Skillet. This shrimp & sausage pasta uses whole wheat pasta to help you get whole grains.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add sausage and onions; cook 6 to 8 min. or until sausage is evenly browned, stirring occasionally. Simmer on low heat 5 min. or until sausage is done, stirring occasionally. Add shrimp, pepper and remaining dressing; mix well. Simmer 5 min., stirring occasionally.
- Add zucchini, tomatoes, chicken broth and ketchup; mix well. Cover; simmer 5 min. or until shrimp turn pink and vegetable mixture is heated through, stirring occasionally.
- Drain spaghetti. Add to sausage mixture along with the cheese; mix lightly. Sprinkle with parsley.
Nutrition Facts : Calories 270, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 100 mg, Sodium 990 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 23 g
SPIRALIZED SPICY EGGPLANT AND SAUSAGE ZUCCHINI PASTA
Yield 2-3
Number Of Ingredients 12
Steps:
- Heat oven to 475 degrees. Place the eggplant in a bowl and drizzle in the olive oil. Toss the cubes to combine and season with salt and pepper. Transfer the eggplant to a baking sheet and bake, turning occasionally, until soft and browned, about 25 minutes. When done, set aside. While the eggplant is roasting, slice your zucchinis halfway lengthwise, careful not to pierce farther than the center. Spiralize the zucchinis, using Blade B. Spread out the zucchini noodles in a large serving bowl. Set aside. In a KitchenAid® Aluminum Nonstick Skillet 12" Skillet, heat the oil over medium heat. Once oil heats, add the red pepper flakes and garlic, cooking for 30 seconds or until garlic is fragrant. Then, add in the sausage and cook, breaking up the sausage into small pieces with a spatula or wooden spoon, until browned, about 10 minutes. Then, add in the tomatoes (crushing with your hands) and half of the basil. Season with salt and cook until mainly reduced, about 10 minutes. Once reduced, add the zucchini noodles to the skillet and toss to combine. Cook for 2-3 minutes, tossing occasionally, or until zucchini is cooked to al dente. Then, add in the cooked eggplant, remaining basil and toss to combine. Transfer to the large serving bowl and garnish with Pecorino Romano cheese. Serve immediately.
PASTA WITH SAUSAGE AND ZUCCHINI
Steps:
- Cook sausages until brown, transfer to a plate and cut into 1 inch pieces
- Reserve 1 T. fat and cook zucchini over high heat intil browned. Transfer to a plate and add onion, coo and stir until softened. Add the garlic and cook 1 minute. Season with salt and pepper.
CHICKEN, SAUSAGE AND ZUCCHINI PASTA
I just threw this together one night, and we all loved it! Quick and easy! Feel free to experiment with various types of pasta.
Provided by Mary
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- In a large pot with boiling salted water cook rotini pasta until al dente. Drain.
- Meanwhile, in a large Dutch oven cook sliced Italian sausage until brown. Add cubed chicken and cook until no pink remains in either meat. Add onion, garlic, green bell pepper, Italian seasoning, salt and ground black pepper and stir together. Cover and simmer until vegetables are tender. Stir in tomatoes, spaghetti sauce, mushrooms, and zucchini. Simmer until zucchini is tender yet crisp.
- Toss cooked pasta with sauce. Serve warm.
Nutrition Facts : Calories 631.1 calories, Carbohydrate 74.2 g, Cholesterol 70.4 mg, Fat 23.5 g, Fiber 7.3 g, Protein 31.5 g, SaturatedFat 7.9 g, Sodium 1025.1 mg, Sugar 13.9 g
SAUSAGE STUFFED ZUCCHINI WITH PENNE PASTA
I developed this recipe this summer when the local produce man had orange and grapefruit sized round zucchini for sale. I've made it since, using regular zucchini. If you leave out the sausage it would be a good vegetarian dish. The leftover sauce is wonderful over pasta. Enjoy this with some good garlic bread and a salad! This can be prepared ahead and refrigerated, then popped in the oven when it's time for dinner. Recipe doubles easily.
Provided by Leslie in Texas
Categories Penne
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Prepare zucchini by scooping out the insides, leaving a 1/4 inch shell.
- If using round zucchini, cut a thin slice off the bottom so they won't roll and cut off the top 1/3 of zucchini, removing the stem and saving the remaining top.
- If using regular zucchini, trim the stem end and bottom end and cut in half, then scoop out the center.
- Dice the inside of the zucchinis (and top part from round zucchini if using them).
- Saute' onions and garlic in olive oil over medium heat until wilted but not browned, about 10 minutes.
- Add both peppers, tomatoes, and zucchini insides (and top) and saute' for about 10 minutes more.
- Remove sausage from its casings and brown over medium heat for 10 to 15 minutes, breaking the sausage into small pieces while it cooks.
- When it is done, I like to drain it in a colander and run hot water over it to remove as much grease as possible.
- Add sausage to saute'd vegetable mixture along with 2 T of the basil.
- Add salt and pepper to taste.
- Spray a baking dish with cooking spray.
- Stuff zucchini with about half of the vegetable/sausage mixture and place in prepared pan.
- Add tomato sauce to remaining vegetable/sausage mixture, along with the oregano and remaining basil and simmer over medium to low heat for 30 minutes.
- Top each zucchini with about 1/2 C of the sauce and sprinkle with Parmesan cheese and mozzarella.
- Cover and bake at 350 degrees for 1 hour.
- Prepare pasta according to package directions and drain.
- When zucchini are done, top with an additional sprinkle of mozzarella cheese, arrange on a plate with a portion of pasta and sauce and serve with additional Parmesan cheese if desired.
Nutrition Facts : Calories 587.9, Fat 40.2, SaturatedFat 14.9, Cholesterol 80.4, Sodium 1992.6, Carbohydrate 28.1, Fiber 6, Sugar 13.4, Protein 32.2
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