Sausage Penne With Zucchini And Goat Cheese - cooking recipe

Ingredients

12 ounces penne pasta, uncooked
1 tablespoon olive oil
8 ounces chicken sausage or 8 ounces turkey sausage, uncooked and casing removed
1 medium yellow onion, chopped
2 garlic cloves, thinly sliced
1 medium zucchini, sliced into half moons
salt, to taste
fresh ground black pepper, to taste
1/4 cup sun-dried tomato, oil-packed (or reconstituted in hot water)
1/2 cup chicken stock
1/2 cup goat cheese

Preparation

Bring a large pot of salted water to a boil and cook the pasta until just al dente.
While the water heats and the pasta cooks, heat the oil in a large saute pan over medium-high heat. Add the sausage and saute until cooked all the way through, about 5 minutes. Remove the sausage from the pan and put it on a plate.
Put the onion and the garlic in the saute pan, and cook for a few minutes, until the onion is translucent.
Add the zucchini and cook until lightly carmelized, about 5 more minutes.
Season with salt and pepper.
Add the sun-dried tomatoes, the stock, and the reserved sausage and keep warm until the pasta is ready.
Drain the pasta and add it directly to the pan with the sausage and vegetables.
Cook together for 30 seconds, turn off the heat, and sprinkle on the cheese just before serving.