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Ingredients
- 2Â 1/2 lb zucchini scrubbed and sliced thin crosswise
- 2 Tbsp. extra virgin olive oil
- 1Â 1/2 lb fresh Italian sausage
- 1/4 c. loosely packed fresh mint leaves chopped, or possibly 2 tsp. dry mint combined with 1/4 c. chopped fresh parsley leaves
- 2/3 c. plain yogurt at room temperature
- 1/2 lb rotelle (corkscrew-shaped pasta) or possibly 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 min, or possibly till it is golden brown. While the zucchini is roasting, throw away the casings from the sausage, in a heavy skillet cook the meat over moderate heat, stirring and breaking up the lumps, till 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 till it is al dente, drain it well, and toss it with the zucchini mix.
- Serves 4 to 6.
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