Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Misc
Amount Measure Ingredient -- Preparation Method
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1/2 lb Italian Sausage
1 ea Onion, large, chopped
1/4 ts Fennel Seeds
1 cn Chickpeas, drained 19 oz
3 ea Zucchini, chunks
1 x Salt
1 tb Olive Oil
1 t Basil, dried
1 ea Bay Leaf
1 c Small Shell Pasta
1 ea Parsley, fresh, chopped
1 x Black Pepper, freshly ground
Place sausages in saucepan and cover with water. Bring to a boil and cook
for 10 minutes. Drain and cut into 1/2 inch slices. In a large saucepan,
heat oil on high heat and cook sausage slices until browned on all sides.
Add onion and garlic; cook until lightly browned, about 2 minutes. Add
tomatoes, including juice, basil, fennel seeds and bay leaf. Bring to boil,
cover and simmer for 15 minutes. Add chickpeas, pasta shells and zucchini.
Cover and simmer for 10 - 15 minutes more or until pasta is tender.
Sprinkle with parsley and season with salt and pepper to taste. For a
meatless dish, leave out the sausage. From The Gazette, 92/01/08. Posted by
James Lor.
Courtesy of Shareware RECIPE CLIPPER 1.1
Courtesy of Shareware RECIPE CLIPPER 1.1
