Sausage, Zucchini & Goat Cheese Pasta

A few months ago I made a similar recipe using spinach and orzo, and I have been wanting to make it again, however I do not have spinach on hand or orzo, so I am adapting it to the ingredients I do have.   I find the beauty of recipes to be that they can be modified with one or two changes and a new meal is born. This recipe, while really similar to the original recipe, has its own unique taste. The squash and onions are sweet and soft while the goat cheese is a little tart and the sausage is spicy with the added kick of the red pepper flakes. It is a unique flavor profile that tastes really impressive and is very easy to make.

Sausage, Zucchini & Goat Cheese Pasta: Serves 4

8oz Pasta
2 Hot Italian Turkey Sausage Links (Approx 3-4oz each)
1 Small Onion - Sliced
2C Zucchini - Sliced
4oz Goat Cheese
1TB Olive Oil
1/4tsp Red Pepper Flakes

Bring a large pot of salted water to boil for the pasta. Once the water is boiling add the pasta and cook until al dente. drain the pasta and leave in the colander while you finish the other ingredients.

While the pasta is cooking you can get started on everything else. Remove the sausage from the casings and place in a large saute pan over medium heat and brown, breaking up the sausage into small pieces as it cooks. Once cooked remove to the side. Add onions and zucchini with some salt and pepper to the skillet and cook until they start to caramelize, approximately 8-10 minutes, then remove to join the sausage.

In the empty pasta pot, put the olive oil and red pepper flakes over medium heat for 30-40 seconds. Add the pasta, veggies and sausage to the pot and toss to coat. Remove from the heat, flake in the goat cheese and stir to incorporate. Split into 4 pasta bowls and enjoy!

__________________________
WW: 11 Points Plus / serving