Sweet Italian Sausage Pasta Toss

This was kind of one of those deals where I was trying to use up things we already had. It worked out really well! It's kind of a mishmash, but quite tasty. I adapted my recipe from Hostess with the Mostess. It's a great, simple recipe to play with. Pick your sausage. Pick your Pasta. Pick your veggies. I ended up using turkey and chicken sausage because we had about 8 oz of each. I used Ancient Harvest Quinoa pasta shells (8 oz box). I used zucchini and a mixture of sweet bell peppers. Delish. And also colorful. 

Sweet Italian Sausage Pasta Toss

Ingredients:
1 lb sweet Italian sausage links
1 medium onion, chopped
3 cloves garlic, minced
2/3 cup white wine (or chicken broth)
2 zucchini, sliced and quartered 
2 sweet bell peppers (I used 1 whole red, and half each of yellow and orange), chopped
1 TBSP parsley
1 TBSP basil
Salt & pepper to taste
8-12 oz pasta, cooked according to package instructions

Directions:

• Over medium heat (and in a large skillet...mine is a 6 qt), brown the sausage on all sides. Slice into 1/4" thick rounds and set aside. Saute the chopped onion in the remaining grease and juices from the sausage. After 5 minutes, add the minced garlic and saute another 1-2 minutes, until the garlic is fragrant.
• Deglaze the skillet with white wine or chicken broth (or combination). Add the sausage back into the skillet, along with the vegetables and seasonings. Cook until the veggies are tender. Stir in the pasta. That is all! 

I topped it off with a little freshly grated mozzarella! Parm would also be good. 

Enjoy!