4 tbsp. olive oil
1 lb. hot Italian sausage, boiled 5 min. and thinly sliced
2 tsp. finely minced garlic
1 c. thinly sliced green zucchini and yellow squash
1/2 c. peas
1 (28 oz.) can Italian tomatoes, drained and diced
3 tbsp. chopped basil
Parsley, chopped
Salt and pepper to taste
Grated Parmesan cheese
12 oz. spaghettini, cooked

Saute sausage and garlic in hot olive oil until meat is browned. Discard oil except 1 tablespoon. Add zucchini squash and peas. Cook 3 minutes on medium high until vegetables are crisp.

Add tomato and basil. Season with parsley, salt and pepper. Toss with hot, drained spaghettini and grated Parmesan cheese.