1 1/2 lbs. mild Italian sausage, cut into sm. pieces
4 oz. fresh mushrooms, sliced
1/2 c. butter
1/2 c. water
3 chicken bouillon cubes
1 1/2 lbs. zucchini, sliced
1 (4 oz.) jar pimento, drained and chopped
1/4 c. chopped scallions
1 lb. enriched spaghetti

In a large skillet, brown sausage and mushrooms in melted butter. Add water and bouillon cubes; stir until cubes dissolve. Add zucchini, pimento, and scallions. Cook, uncovered, over medium heat until zucchini is soft and sausage is done, about 30 minutes.

Cook spaghetti in boiling salted water (1 gallon water plus 2 tablespoons salt) until tender, yet firm, about 6-8 minutes. Drain. Serve with sauce. Yield: 6-8 servings.