Chickpeas with Pasta and Zucchini

Title:
Chickpeas with Pasta and Zucchini

Yield:
4 Servings

Categories:
Misc




Ingredients:





   1/2 lb Italian Sausage


     1    Onion, large, chopped


   1/4 ts Fennel Seeds


     1 cn Chickpeas, drained 19 oz


     3    Zucchini, chunks


          Salt


     1 tb Olive Oil


     1 ts Basil, dried


     1    Bay Leaf


     1 c  Small Shell Pasta


     1    Parsley, fresh, chopped


          Black Pepper, freshly ground






 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini