- 3/4 pound sweet Italian sausage, casings removed
- 1/2 pound summer squash, quartered lengthwise then sliced
- 5 ounces goat cheese
- 12 ounces farfalle pasta, cooked, plus 3/4 cup pasta cooking water
- 3 tablespoons torn mint leaves
In large skillet, cook sausage over medium-high until browned and crumbled, 7 minutes; transfer to plate. Add squash to same skillet and cook over medium-high, stirring often, 4 minutes; season. In pot used to cook pasta, stir pasta with cheese and pasta cooking water; season. Top with sausage, squash and mint.