Pasta-Sausage-Vegetable Medley

Found in Southern Living years ago and adapted slightly, this makes a quick and tasty weeknight supper. I usually serve it with a salad and garlic toast.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  tablespoons butter or 3  tablespoons margarine
• 1 (8 ounce) package  fresh button mushrooms, cleaned and sliced
• 2  small zucchini, chopped
• 1  teaspoon dried oregano
• 1 (1 lb) package smoked sausage (I use Bryan's Smoky Hollow)
• 1 (14 1/2ounce) can pasta-style chunky tomatoes or 1 (14 1/2ounce) can diced tomatoes
• 1⁄2 cup  shredded parmesan cheese
• 1 (5 ounce) package  medium egg noodles

Directions

1. Melt butter in a large skillet over medium heat.
2. Add mushrooms and zucchini; sprinkle with oregano, stirring to blend.
3. Saute 3 to 5 minutes, or until vegetables are crisp-tender (my family prefers softer veggies, so I cook 8-10 minutes).
4. While vegetables cook, cut sausages crosswise into 1/2-inch slices.
5. When vegetables are as tender as you like, remove to a bowl and add sausage to skillet; cook until browned, stirring occasionally.
6. (Note: Since they're fully-cooked, you can heat the sausages as little as 5 minutes if you're in a hurry. We like the flavor when they're really well-browned, so I often have to add a little more butter to prevent sticking.).
7. Return vegetables to skillet with sausage; stir in tomatoes, including juice, and let mixture simmer gently while pasta cooks.
8. Prepare noodles according to package directions; drain well.
9. Top noodles with sausage-vegetable mixture and sprinkle with Parmesan cheese.