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Spaghettini Ratatouille With Italian Sausage

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Spaghettini - uncooked

  2. 1/2 lb 227g / 8oz Italian sausage - casings removed

  3. And crumbled 3 Zucchini - diced

  4. 1 Eggplant - diced (small)

  5. 2 cups 474ml Garlic pasta sauce

  6. 1 teaspoon 5ml Oregano

  7. 1/2 teaspoon 2 1/2ml Basil

  8. 1/4 cup 59ml Black olives - pitted and sliced

  9. 1 tablespoon 15ml Chopped fresh parsley

  10. Grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Cook spaghettini according to directions on package. Drain. Meanwhile in a saucepan, cook sausage until brown. Drain off fat. Add zucchini, eggplant, sauce, oregano and basil. Stir and bring to a boil, cover and simmer until vegetables are tender, about 25 minutes. Stir in olives and top with parsley. Serve over spaghettini and pass the parmesan cheese.

  2. Source Catelli Spaghettini package

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