We’ve had such a ridiculous amount of squash and zucchini this summer- that I truly was beginning to think that Nick was getting “squashed” out. I’ve made zucchini quiche (super quick – I’ll post it one day), grilled zucchini and squash – with homemade herbal marinade, zucchini bread and our favorite: Apple Sausage and Zucchini Pasta. This is one of our favorite meals I came across some many years ago – and with a few changes and alterations – it keeps getting better every time.
1 package of Organic Chicken Sausage
1 Medium Sized Zucchini
1 Medium Sized Yellow Squash
1 lb of pasta (I like to use Whole Foods: Severino homemade Rigatoni – but any pasta works just fine!)
3 – 4 table spoons of butter (Lately, I have been using butter spread by Earth Balance – as I am trying to minimize my dairy/fat intake) or olive oil.
Kosher salt/Tellicherry Black Pepper to taste
Cut zucchini and squash into cubes. Lightly salt and pepper them to taste and place to side. Heat large sized frying pan on low and add 2-3 table spoons of butter. When butter has melted add cubed squash and zucchini. Cook until bubbly and tender then place to the side. Try and reserve as much of the butter and juice as possible.
Next, slice sausage and add to frying pan. (Normally, I add another tablespoon of butter to keep the sausage from sticking – but olive oil works just fine). Cook sausage until browned and then combine to zucchini/squash bowl. Meanwhile – in a medium pot – boil water and add pasta. (Nick is a huge fan of al dente pasta – so depending on the type of pasta – we usually remove it before the recommended time). When pasta is cooked -drain – and add it to zucchini/sausage mixture. Blend all three ingredients together – salt and pepper to taste and ENJOY!