Sausage Zucchini with Penne Pasta

From the Kitchen of Sean & Libby Murphy

1 package mild Italian sausage
2 med, 3 sm zucchini
1lb bag penne pasta
low fat chicken broth
olive oil
pepper to taste

In a large skillet, over medium heat, sauté whole sausage in a little oil,
until brown.  While the sausage is browning, cut zucchini into bite-size
slices.  Take sausage out of pan, and cut into bite-size slices.  (You could
cut them before cooking, but I find the uncooked sausage difficult to keep in
whole slices.)  Place back into pan until no longer pink.  Put the water for
the pasta on to boil.  Add broth.  Add black pepper to taste.  Simmer on low
to med-low until the pasta water is boiled, stirring occasionally.  Add pasta
to water.  Add zucchini to the skillet.  Stir, and cover.  Stir pasta and
skillet occasionally.  Drain and rinse pasta.  Add skillet contents to the
spaghetti pot.  Stir, and serve.

6-ish with all of each ingredient.