+
+
+
+
Squash & Sausage
Pasta
SERVES 4
12 oz. farfalle • 12 oz. bulk
sweet Italian sausage
- 8 oz. summer squash,
quartered lengthwise then
sliced • 5 oz. goat cheese •
3 tbsp. chopped fresh mint
In a large pot of boiling
salted water, cook farfalle
until 1 minute shy of the
package directions. Reserve
three-fourths of a mug of
the pasta cooking water;
drain pasta. In a large
skillet, cook sausage over
medium-high, stirring often
and breaking up with a
spoon, until browned,
7 minutes. Transfer to a
plate. Add summer squash
to the same skillet; cook
over medium-high, stirring
often, 4 minutes. Season
with kosher salt and pepper.
In the pasta pot, toss the
pasta, reserved cooking
water, and goat cheese;
season with salt and
pepper. Top with sausage,
squash, and mint.