Lizzie'S Linguini

• 2 Tbsp. olive oil
• 2 links Italian sausage, skinned and crumbled
• 2 cloves minced garlic
• 1 Tbsp. butter
• 2 Tbsp. minced onion
• 2 Tbsp. minced carrot
• 1 lb. zucchini, cut lengthwise into strips, then chopped across into 1/2-inch pieces
• 1/4 lb. minced bacon
• 1 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1 c. heavy cream (can substitute skim milk)
• 1/2 tsp. dried tarragon
• 1/2 tsp. dried basil
• 1/2 lb. linguini
• 1/3 c. grated Parmesan cheese
• 3 Tbsp. minced parsley

1. Heat 1 tablespoon olive oil in frying pan.
2. Add bacon and sausage; cook, stirring constantly, for 5 minutes.
3. Add garlic; cook 1 minute longer.
4. With slotted spoon, transfer bacon, sausage and garlic to a bowl and reserve.
5. Add butter to the juices in the frying pan.
6. Add onion and carrot; cook over medium heat, stirring constantly, until vegetables are just beginning to soften but are still crisp.
7. Transfer vegetables to bowl with bacon and sausage. Add zucchini pieces and cook, stirring constantly, until they are barely tender.
8. Do not let the zucchini turn brown.
9. Season with salt and pepper.

olive oil, italian sausage, garlic, butter, onion, carrot, zucchini, bacon, salt, freshly ground pepper, heavy cream, tarragon, basil, linguini, parmesan cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=705942 (may not work)