| 1 box | BARILLA Mezze Penne |
| 1 pound | Italian sausage, crumbled |
| 1/3 cup | extra virgin olive oil |
| 2 cups (2 medium) | zucchini, chopped |
| 1 cup | plum tomatoes, chopped |
| 10 leaves | fresh basil, torn |
| 2 cloves | garlic, minced |
| 1 teaspoon | salt |
| 1/8 teaspoon | freshly ground black pepper |
| 1 tablespoon | chopped Parsley |
| 1/4 cup | Parmigiano cheese, grated |
COOK sausage in large skillet over medium-high heat 6 to 7 minutes or until cooked through, stirring occasionally. Remove from skillet; set aside.
HEAT oil in skillet; sauté zucchini, tomato, basil, garlic and seasoning 6 to 8 minutes or until vegetables are tender, stirring occasionally. Add sausage.
COOK Mezze Penne according to package directions. Drain, reserving ½ cup pasta water. Return pasta to pot.
ADD sausage mixture to hot Mezze Penne. Toss, adding reserved pasta water to desired consistency. Transfer to serving platter; sprinkle with cheese and parsley.