Recipe: Pasta with Sausage, Vegetables and Goat Cheese

Such a long name!  Please feel free to let  me know if you have a better suggestion.  Nonetheless, it's an accurate name - and a simple, delicious, dish!  Perfect for a busy week night, and surprisingly light in calories.  I timed myself, and not including the time to boil water, it was ready to eat in under 15 minutes.  So easy!  Intrigued, yet?

Serves 4

Ingredients:
-1/2 lb of rigatoni pasta*
-1 tbsp of vegetable oil
-1/2 lb of sausage (about 2 sausages, casing removed)
-1 zucchini
-1/2 cup of frozen peas
-1/2 cup of milk (at least 2%, lower fat content will make the sauce too watery)
-2 oz of goat cheese (about 1 1/2 " slice from a 140g log)
-1/4 cup of Parmesan cheese
-1/2 cup of pasta cooking water
-1/4 tsp freshly ground black pepper
-salt to taste

• Boil a large pot of water.  Add a generous amount of salt.  Once boiling, add pasta and give a few stirs to prevent the pasta from sticking together.  Cook pasta according to to instructions.
• In a large skillet over medium-high heat, add oil and sausage meat. Break up the meat with the back of wooden spoon. 
• While the sausage is cooking, quarter the zucchini lengthwise and remove seeds.  Then cut the pieces crosswise about 1/2" thick.
• When the sausage is no longer pink, lower heat to medium.  Add the zucchini to the skillet and cook for a few minutes until it begins soften.
• Add peas and milk.  Crumble in the goat cheese and stir until it melts into the sauce. Tip: If the pasta isn't ready yet, lower the heat for the skillet to very low to avoid over-cooking the zucchini.
• When the pasta is cooked, reserve 1 cup of the pasta cooking water.  Drain pasta and do not rinse!  Add paste straight to skillet.
• Add Parmesan cheese, black pepper and 1/4 cup of the pasta cooking water.  Stir until Parmesan cheese is dissolved in the sauce.
• If pasta is too dry, add a bit more of the pasta cooking water. There should be just enough sauce to barely coat the noodles.
• Adjust seasoning with salt, if needed.  Serve immediately with additional Parmesan cheese.

* Feel free to substitute rigatoni for another pasta.  I would recommend something textured and short (e.g. penne, fusilli) versus a noodle.  It also gives you enough time to cook the sausage and make the sauce.  Tip: 1 lb = 454 g, which is a pretty typical box of dried pasta.