2 zucchini, thinly sliced
2 bunches scallions, thinly sliced
6 oz. mushrooms, thinly sliced
1 clove garlic
3 chicken bouillon cubes, melted in 1 c. water
3/4 lb. chopped up sweet sausage
Salt to taste
Pepper to taste
Chopped parsley to taste
Basil to taste
1/2 c. dry sherry

Simmer sausage in 1/2 cup olive oil in large frying pan. Discard most of fat and oil and add mushrooms, scallions, zucchini and garlic. Simmer 5 minutes and add bouillon, water, and sherry. Cook until zucchini is just tender. Serve over spaghetti.