Source:

Angela Creighton

Serves/Makes:6 servings

Ingredients

• 2 qts. water
• 1 tsp (5 ml). salt
• 1 cup (225 ml) julienned carrots
• 1 cup (225 ml) julienned zucchini
• 1 cup (225 ml) julienned yelow squash
• 1/2 lb (.2 kg). sweet Italian sausage
• 2 cups (475 ml) heavy cream
• 1 tbsp (15 ml). minced garlic
• 3/4 tsp (4 ml). salt
• 1 cup (225 ml) grated Parmesan cheese
• 2 tbsp (30 ml). chopped fresh parsley
• 1/4 tsp (1 ml). black pepper
• salt to taste
• 1 lb (.5 kg). cooked penne pasta
• 1 cup (225 ml) chopped fresh tomato
• 1/4 cup (60 ml) grated Parmesan cheese

Preparation

• Bring water to a boil.
• Add 1 tsp (5 ml). salt.
• Cook carrots in water 3 minutes.
• Add zucchini and squash.
• Cook 1 minute more until crisp-tender.
• Drain.
• Remove sausage from casing.
• Brown in skillet while breaking meat up with a fork.
• Drain.
• Meanwhile, bring heavy cream, garlic and 3/4 tsp (4 ml). salt to a boil in saucepan.
• Reduce heat and simmer 10 minutes.
• Transfer to blender and add 1 cup (225 ml) Parmesan.
• Puree until smooth.
• Toss vegetables, sausage, cream sauce, parsley, pepper and salt to taste with pasta.
• Sprinkle top with tomato and 1/4 cup (60 ml) Parmesan.

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