Rotelle with roasted zucchini and italian sausage

1 servings

Ingredients

Quantity Ingredient
2½ pounds Zucchini; scrubbed and sliced
; thin crosswise
2 tablespoons Olive oil
1½ pounds Fresh Italian sausage
¼ cup Loosely packed fresh mint leaves; minced, or 2
; teaspoons dried
; mint combined with
; 1/4 cup minced
; fresh parsley
; leaves
⅔ cup Plain yogurt at room temperature
½ pounds Rotelle; (corkscrew-shaped
; pasta) or penne
; (quill-shaped
; pasta)

Directions

Arrange the zucchini in a jelly-roll pan, drizzle it with the oil, and roast it in the middle of a preheated 450F. oven, stirring occasionally, for 15 to 20 minutes, or until it is golden. While the zucchini is roasting, discard the casings from the sausage, in a heavy skillet cook the meat over moderate heat, stirring and breaking up the lumps, until it is no longer pink, and transfer it with a slotted spoon to paper towels to drain.

In a large bowl stir together the zucchini, the sausage, the mint, the yogurt, and salt and pepper to taste. In a kettle of boiling salted water boil the rotelle until it is al dente, drain it well, and toss it with the zucchini mixture.

Serves 4 to 6.

Gourmet February 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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