Summer Squash Pasta with Sausage

This is a new twist on an old favorite of ours. When I first really got into cooking a few years back, there was a dish I would make frequently that we loved for its simplicity. It was essentially just zucchini, squash and (turkey) Italian sausages with a very thin tomato sauce served over pasta. It was very light and summery, and we liked how it wasn't over crowded with too many types of vegetables or covered in a heavy sauce.

I haven't made it in a long time, and I decided to make it with a few changes. I used chicken sausage, and instead of the egg noodles we used to have it with, I went with thin whole wheat spaghetti (because I have 3 boxes, for some reason) and I changed the sauce just a bit. This isn't a fancy dinner, by any means, but it is quick and easy, and just really good. We also like it because it is mostly veggies and not as much meat or pasta, but you can certainally change the vegetable to sausage/noodle ratio. We had this this with homemade bread to sop up the light sauce and a very generously topping of parmesan cheese.

I can't cite the original source I've adapted it from - I have it on a recipe card and while I assumed it was from allrecipes.com, I can't find it on their website. Before my blog, I never measured my seasonings, so all I have written is to taste. I tend to use a very heavy hand.

1/2 (13.5 oz.) box of thin spaghetti (or egg noodles, short pasta or even rice.)

1 tbsp olive oil

2 links fully-cooked chicken sausage (I used sun-dried tomato)

3 zucchini, diced

2 yellow squash, diced

1 onion, chopped

2 cloves garlic, minced

1 (14.5oz) can of diced tomatoes, with juice (mine was roasted garlic & onion flavored)

1/2 cup chicken broth

3 tbsp tomato paste

Italian seasoning (or dried basil and oregano,) to taste

red pepper flakes, to taste

parmesan, for serving

1. Cook pasta according to package dirrections. Drain and set aside.

2. Heat oil in a large skillet. Add sausage, zucchinni, squash, onion and garlic. Cook for 5 minutes, stirring frequently. Add tomatoes, broth, paste, and seasonings. Reduce heat, cover and simmer for 10-15 minutes or until veggies are tender-crisp.

3. Serve over pasta (I always like to add my pasta to sauces and let it sit, covered, to really absorb the sauce,) and sprinkle with parmesan.