Yield: 1 servings
|1 tablespoon||Olive oil|
|¼ pounds||Turkey kielbasa; sliced|
|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|
|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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