- 4
Ingredients
- 1 pound bulk mild Italian sausage
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 tablespoon minced garlic
- 2 ribs celery, diced
- 1 yellow summer squash, shredded (1 1/2 cups)
- 1 zucchini, shredded (1 1/2 cups)
- 1 carrot, shredded (1/2 cup)
- 1 (26 ounce) jar marinara pasta sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon margarine
- 1 teaspoon thyme
- 8 ounces corkscrew pasta or faffalle (bow-tie pasta)
Preparation
Step 1
Heat large skillet over medium-high heat until hot. Cook sausage 6 to 8 minutes or until browned and no longer pink in center, stirring occasionally and crumbling sausage. Remove sausage; discard drippings.
Add oil to skillet; heat over medium heat until hot. Cook onion and garlic 4 minutes or until softened, stirring frequently. Add celery, cook 5 minutes or until softened, stirring occasionally. Stir in yellow squash, zucchini and carrot.
Return sausage to skillet; stir in marinara sauce, vinegar, margarine and thyme. Bring to a boil over medium-high heat. Reduce heat to medium-low to low; simmer, covered, 30 to 35 minutes or until vegetables are tender, stirring occasionally.
Meanwhile, cook pasta according to package directions; drain. Serve sauce over pasta.