Great one dish meal.
Heat 1 tablespoon of the olive oil in a frying pan. Add sausage and cook, stirring constantly, for 6 minutes. Add garlic and cook for 1 minute longer. With a slotted spoon, transfer sausage to a bowl and reserve. Add butter to the juices in the frying pan. Add onion, celery, and carrot, and cook over medium heat, stirring constantly, until vegetables are just beginning to soften but are still crisp. Stir in the vermouth and cook until it evaporates. Again with a slotted spoon, transfer vegetables to the bowl with the sausage. Add remaining tablespoon of oil to the frying pan. Add zucchini pieces and cook, stirring constantly, until the are barely tender; do not let the zucchini brown. Season with salt and pepper. Return sausage and vegetables to the frying pan with the zucchini. Stir in cream, tarragon and basil and mix well. Simmer without a cover over very low heat for about 7 minutes, or until heated through. Cook the linguine in plenty of rapidly boiling salted water until al dente. Drain and turn into a heated deep serving dish. Sprinkle with Parmesan and spoon sauce over the pasta. Sprinkle with the parsley and toss at the table.
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Serving Size: 1 Serving (280g) | ||
Recipe Makes: 4 | ||
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Calories: 563 | ||
Calories from Fat: 335 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.2g | 50 % | |
Saturated Fat 17g | 85 % | |
Monounsaturated Fat 14.1g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 139.5mg | 43 % | |
Sodium 605.5mg | 21 % | |
Potassium 631.4mg | 17 % | |
Total Carbohydrate 38.2g | 11 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 36.2g | ||
Protein 20g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 563
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