Penne with autumn vegetables

Yield: 1 servings

Measure Ingredient
1 tablespoon Olive oil
¼ pounds Turkey kielbasa; sliced
1 large Onion
2 Garlic cloves; minced
2 cans Stewed tomatoes; (14 oz.)
1½ cup Vegetable broth
1 large Sweet potato
1 can Black beans
1½ teaspoon Dried rosemary
1 teaspoon Dried thyme
1 pounds Penne
1 Zucchini
¼ cup Grated parmesan cheese
¼ cup Chopped parsley
Salt and pepper

In a large sauce pan, heat the oil and cook the sausage over medium-high heat, stirring until golden. Use a slotted spoon to remove the sausage from the pan, leaving the pan drippings. Reduce the heat to medium-low, add the onion to the pan, and cook until the onion softens, about 5 minutes. Add the garlic and cook for one minute longer. Add the stewed tomatoes, broth, sweet potato, beans, rosemary, thyme, and sausage. Cover the pan and simmer until the sweet potatoes are tender, 10-12 minutes.

Meanwhile, cook the pasta in a large pot of boiling salted water until nearly al dente, about 10 minutes. Drain well, then add the pasta to the sauce along with the zuccini. Simmer, covered for 2 minutes. Stir in the cheese and parsley. Season to taste with salt and pepper, and serve immediately.

Melanie Barnard is the author of the "American Medical Association Family Health Cookbook: Good Food That's Good For You." © 1997 Melanie Barnard

© 1997 Lifetime Entertainment Services. All rights reserved.

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