Serve this hearty comfort dish with grilled garlic bread or warm focaccia. It is delicious and easy-to-prepare and tastes just as good on day two - Go Leftovers! (Courtesy of National Pork Board)

Prep Time: 5 minutes

Cook Time: 12 minutes

Yield: Serves 4

Ingredients

• 1 lb Johnston’s Italian Sausage Links
• 1 Tbsp Olive Oil
• 2 Cups Zucchini, cubed
• ½ Red Pepper, diced
• 8 oz Rotini Pasta
• 1 Cup Skim Ricotta Cheese
• 2 Tbsp Dried Herbs (Basil, Sage, Parsley)
• Freshly Grated Parmesan Cheese

Cooking Directions

1. Cut sausage diagonally into 1-inch pieces and cook in large skillet over medium heat, turning to cook and brown evenly, about 10 to 15 minutes or until internal temperature reaches 160°F. Set aside.
2. Heat olive oil in a large skillet and add zucchini and red pepper. Cook over medium heat until tender but still crisp, about 3-4 minutes.
3. Cook pasta according to the directions on the package. Drain, reserving 1 cup cooking water. Add pasta to skillet and stir in ricotta. Add ½ cup pasta water and stir until creamy. Stir in sausage. Add more water if mixture is too dry. Sprinkle with fresh herbs and Parmesan cheese.