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.