Accompany this robust salad with crusty bread and serve grapes for dessert.
Recipe information
Yield
Serves 6 to 8
Ingredients
3/4 pound sweet Italian sausages, casings removed
2 tablespoons olive oil
1 cup chopped onion
4 large garlic cloves, chopped
3 cups broccoli florets
1 medium zucchini, cut into 3/4-inch pieces
1/4 cup dry white wine
5 large plum tomatoes, seeded, diced
1 pound rotini or fusilli pasta, freshly cooked
1 cup grated Parmesan cheese
1/2 cup drained chopped black olives
1/2 cup (about) purchased Parmesan cheese salad dressing
Preparation
Sauté sausage in heavy large skillet over medium heat until cooked through, breaking up with spoon, about 6 minutes. Using slotted spoon, transfer sausage to paper towels. Pour off drippings; add oil to same skillet. Add onion and garlic; sauté until translucent, about 5 minutes. Add broccoli, zucchini and wine; sauté until vegetables are just tender, about 4 minutes. Add sausage and tomatoes; toss until heated through, about 2 minutes. Transfer to large bowl. Add pasta, cheese, olives and enough dressing to coat. Season with salt and pepper.
