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 Sausage and Linguini

20 ounces  mild Italian sausage
1 cup (1 small) chopped onion
2 cloves garlic, minced
1 jar (26 ounce) Tomato-Basil Pasta Sauce
1 1/2 cups (1 medium) chopped zucchini
1 cup jumbo ripe olives, cut in half
1 7 ounce can chunky style portabella mushrooms, drained
1 package (9 ounce) fresh linguine
2 to 3 tablespoons grated parmesan cheese


1. Remove sausage from casings into a large skillet. Brown sausage over medium-high heat 6 minutes; break sausage into small pieces with the edge of a spoon during cooking. Chop onion and garlic while sausage browns; add to sausage and cook 2 more minutes.
2. Stir pasta sauce into sausage mixture and bring to a boil.
3. Chop zucchini into 1/2-inch pieces and slice olives in half. Add zucchini, olives, and mushrooms to skillet; stir to blend. Reduce heat to medium-low; cover pan and simmer 10 to 15 minutes.
4. While sauce simmers, bring 3 quarts of water to a boil in a 5-quart pot. Add linguini; stir and cook 2 to 3 minutes or until tender. Drain well.
5. Toss pasta with sauce mixture. Sprinkle with parmesan cheese and serve.

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