Italian Sausage And Linguini Marinara
1 pkg. (16 to 20 oz.) H-E-B Italian Sausage (uncooked)
2 tsp. minced garlic in oil
1 jar H-E-B Spinach & Cheese Marinara Pasta Sauce
1 medium zucchini, cut into 1/2-inch dice
1 c. kalamata olives, halved
1 can (7 oz.) chunky style porabella mushrooms, drained
8 to 12 oz. H-E-B Linguini Noodles
1/2 c. shredded Parmesan cheese
Remove sausage from casings and brown in a large skillet over medium-h
igh heat 5 minutes; crumble with edge of cooking spoon. Stir in garlic
and cook until sausage is well done.
Stir in pasta and bring to a boil. Add zucchini, olives and mushrooms;
reduce heat to medium-low, cover pan and simmer 10 minutes or until s
quash is tender.
In the meantime, cook linguini in boiling water according to package d
irections. Drain well.
Toss pasta with sauce mixture. Sprinkle with Parmesan cheese and serve