4 - 6 servings
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-high 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 squash is tender.
In the meantime, cook linguini in boiling water according to package directions. Drain well.
Toss pasta with sauce mixture. Sprinkle with Parmesan cheese and serve.
No Nutritional Information Available