Chickpeas with Pasta and Zucchini

4 Servings

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Chickpeas with Pasta and Zucchini Ingredients

1/2 lb Italian Sausage	1 tb Olive Oil
1 Onion, large, chopped	1 ts Basil, dried
1/4 ts Fennel Seeds	1 Bay Leaf
1 cn Chickpeas, drained 19 oz	1 c Small Shell Pasta
3 Zucchini, chunks	1 Parsley, fresh, chopped
Salt	Black Pepper, freshly ground

Instructions for Chickpeas with Pasta and Zucchini

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ZucchiniCuisine: Uncategorized