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
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|Serving Size: 1 Serving (114g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 178 (49%)|
|Amt Per Serving||% DV|
|Total Fat 19.7g||26 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 83.4mg||26 %|
|Sodium 424.3mg||15 %|
|Potassium 255.4mg||7 %|
|Total Carbohydrate 31.5g||9 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 31.3g|
|Protein 14.4g||21 %|
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Calories per serving: 365
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