Pasta-Sausage-Vegetable Medley

• 3 tablespoons butter or 3 tablespoons margarine
• 1 (8 ounce) packagefresh button mushrooms, cleaned and sliced
• 2 small zucchini, chopped
• 1 teaspoon dried oregano
• 1 (1 lb) package smoked sausage (I use Bryan's Smoky Hollow)
• 1 (14 1/2 ounce) can pasta-style chunky tomatoes or 1 (14 1/2 ounce) can diced tomatoes
• 12 cup shredded parmesan cheese
• 1 (5 ounce) package medium egg noodles

1. Melt butter in a large skillet over medium heat.
2. Add mushrooms and zucchini; sprinkle with oregano, stirring to blend.
3. Saute 3 to 5 minutes, or until vegetables are crisp-tender (my family prefers softer veggies, so I cook 8-10 minutes).
4. While vegetables cook, cut sausages crosswise into 1/2-inch slices.
5. When vegetables are as tender as you like, remove to a bowl and add sausage to skillet; cook until browned, stirring occasionally.
6. (Note: Since they're fully-cooked, you can heat the sausages as little as 5 minutes if you're in a hurry.
7. We like the flavor when they're really well-browned, so I often have to add a little more butter to prevent sticking.
8. ).
9. Return vegetables to skillet with sausage; stir in tomatoes, including juice, and let mixture simmer gently while pasta cooks.
10. Prepare noodles according to package directions; drain well.
11. Top noodles with sausage-vegetable mixture and sprinkle with Parmesan cheese.

butter, packagefresh button mushrooms, zucchini, oregano, sausage, pastastyle chunky tomatoes, parmesan cheese, egg noodles

Taken from www.food.com/recipe/pasta-sausage-vegetable-medley-109373 (may not work)