Summer Spaghetti With Sausage and Zucchini |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is good to make when the zucchini crop is abundant. Ingredients:
1 lb italian sausage, casings removed |
2 (10 1/2 ounce) cans cream of mushroom soup |
1 cup milk |
4 -5 cups zucchini, quartered and sliced |
1/4 lb mushroom, sliced |
1/4 cup green onion, sliced |
2 teaspoons salt |
1/4 teaspoon pepper |
1 lb spaghetti |
1/4-1/2 cup parmesan cheese, for garnish |
Directions:
1. Brown sausage in large skillet. Breaking up with a fork.
2. Add zucchini, mushrooms, green onions; saute a few more minutes.
3. Stir in soup, milk, salt and pepper.
4. Cook over medium heat for 15 minutes or until zucchini is tender(Add more milk if mixture becomes too thick).
5. Cook spaghetti. Drain.
6. Toss sausage mixture with cooked spaghetti and sprinkle generously with Parmesan cheese.
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