Spaghetti with Sausage and Zucchini

Evie Davis

This is an old stand bye in our house.

  • 1 ½ lbs. Mild Italian sausage cut into small pieces
  • ½ lb. Fresh mushrooms
  • ½ cup melted butter
  • ½ cup cooking sherry
  • 3 chicken bouillon cubes
  • 1 lb. Sliced zucchini
  • ¼ cup chopped green onions
  • 1 lb. Spaghetti

Sauté sausage and mushrooms in melted butter in large frying pan.  Add sherry and bouillon.  Stir until bouillon dissolves.  Add zucchini and onion.  Cook partially covered over medium heat until sausage is done, about 30 minutes.  Serve over spaghetti.  Pass the parmesan!

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