Friday, August 21, 2015


1 lb bulk mild Italian sausage
1 tbsp olive or canola oil
1 medium onion, chopped
1 tbsp minced garlic
2 celery ribs, diced
1 1/2 cups yellow squash, shredded
1 1/2 cups zucchini, shredded
1/2 cup shredded carrot
1 jar (26-oz) marinara sauce
1 tbsp balsamic vinegar
1 tbsp butter
1 tsp chopped fresh thyme
8-oz uncooked rotini pasta, cooked

Heat a large skillet over medium-high heat; add sausage and cook sausage, stirring to crumble, until no longer pink. Remove from skillet and discard drippings.

Add the oil to the skillet and heat over medium heat; add onion and garlic; cook 4 minutes or until softened, stirring often. Add the celery and continue to cook 5 minutes, stirring occasionally.Stir in the squash, zucchini, and carrot.

Return the sausage to the skillet and stir in the marinara sauce, vinegar, butter and thyme. Bring mixture to a boil over medium-high heat; reduce heat to medium-low and simmer, covered, 30 to 35 minutes or until veggies are tender. Stir occasionally during cooking.

Meanwhile cook rotini according to the package directions; drain.

To serve, pour sauce over the rotini.

Yield: 4 servings

Source: Cooking Club Magazine 2011

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