I was looking for a pasta dish to use you some veggies and came across this from CookingClub.com -- I decided to make it vegan and see how it turned out. The flavor is awesome and it makes a lot of sauce. Store your pasta separate from the sauce so the pasta doesn't soak up all the liquid. You could also add a can of fire roasted tomatoes to this for more tomato flavor.
1 package Field Roast Italian sausage
1 tablespoon olive oil
1 medium onion, chopped
1 tablespoon minced garlic
2 ribs celery, diced
1 yellow summer squash, shredded (1 1/2 cups)
1 zucchini, shredded (1 1/2 cups)
1 carrot, shredded (1/2 cup)
1 (26-oz.) jar marinara pasta sauce
1 tablespoon balsamic vinegar
1 tablespoon Smart Balance
1 teaspoon Italian Seasonings
1 box rotini (corkscrew pasta)
Heat large skillet over medium-high heat until hot. Crumble sausage into skillet and cook about 6 minutes until brown, stirring
occasionally. Remove sausage.
Add oil to skillet; heat over medium heat until hot. Cook onion
and garlic 4 minutes or until softened, stirring frequently.
cook 5 minutes or until softened, stirring occasionally.
Stir in yellow
squash, zucchini and carrot.
Return sausage to skillet; stir in marinara sauce, vinegar, Smart Balance and Italian Seasonings. Bring to a boil over medium-high heat. Reduce heat to
medium-low to low; simmer, covered, 30 to 35 minutes or until vegetables
are tender, stirring occasionally.
Meanwhile, cook pasta according to package directions; drain. Serve sauce over pasta with Italian bread and your favorite vino.