Pasta Primavera with Italian Sausage
List of Ingredients
1 pound bulk Italian sausage
8 ounces fresh mushrooms, sliced
6 tablespoons butter
3 tablespoons olive oil
2 cloves garlic, minced
1/3 cup sliced green onions
1 medium zucchini, quartered and sliced
1 medium green pepper, coarsely chopped
1 tablespoon fresh parsley
1/2 teaspoon sweet basil
1/2 teaspoon oregano
12 ounces fettuccine noodles
1 cup heavy cream
2/3 cup freshly grated Parmesan cheese Recipe
In a skillet, cook sausage until done. Drain and set aside. Saute mushrooms in 3 tablespoons butter; set aside. Add olive oil to skillet and saute garlic and onions. Stir in the zucchini, green pepper, parsley, basil and oregano. Cook until vegetables are tender crisp. Stir in sausage and mushrooms. Season to taste Cook fettuccine al dente in boiling water, drain. In a large saucepan, heat 3 tablespoons butter and cream until slightly thickened. Stir in fettuccine and cheese. Pour onto a large platter and top with sausage mixture or thoroughly combine both mixtures before serving.
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