A good summery dish, loaded with the produce of the garden.
1 lb cut pasta such as fusilli
1 lb sweet Italian sausage, casings removed
2 medium onions, sliced lengthwise
1 cup sliced garlic scapes (or 5-6 minced garlic cloves)
1 1/2 - 2 lbs summer squash and/or zucchini, shredded
2-3 cups fresh basil, sliced into ribbons
Salt and pepper to taste
Grated Parmesan for topping
Cook the pasta in a large pot of salted water. Drain and toss with a little olive oil.
While the pasta cooks, cook the sausage in a large skillet, breaking it apart as it cooks. Set aside when done.
Pour off most of the fat from cooking the basil, then add the onions and scapes and saute over medium-high heat for 3-4 minutes. Add the squash and cook, stirring often, until tender. Stir in the basil and add salt and pepper to taste.
Toss the squash mixture with the pasta. Serve hot, topped with Parmesan at the table.