Ingredients
1/4 pound bulk Italian sausage1/2 cup sliced fresh mushrooms1/2 cup sliced zucchini1/4 cup chopped onion1 teaspoon olive oil1 garlic clove, minced1-1/4 cups reduced-sodium chicken broth1 cup canned diced tomatoes, undrained1/2 teaspoon dried basil1/8 teaspoon pepper3 tablespoons uncooked orzo or small shell pasta1 tablespoon minced fresh parsley
Preparation
In a large saucepan, cook the sausage, mushrooms, zucchini and onion in oil over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add garlic; cook 1 minute longer. Add the broth, tomatoes, basil and pepper. Bring to a boil. Stir in pasta. Reduce heat; cover and simmer until pasta is tender, 15-20 minutes. Sprinkle with parsley.
