Name: Rotelle with Roasted Zucchini And Italian Sausage
Ingredients: 2 1/2 lb Zucchini; scrubbed and sliced; ; thin crosswise; 2 tb Olive oil; 1 1/2 lb Fresh Italian sausage; 1/4 c Loosely packed fresh mint leaves; minced, or 2; ; teaspoons dried; ; mint combined with; ; 1/4 cup minced; ; fresh parsley; ; leaves; 2/3 c Plain yogurt at room temperature; 1/2 lb Rotelle; (corkscrew-shaped; ; pasta) or penne; ; (quill-shaped; ; pasta)

CATEGORY	CUISINE	TAG	YIELD
	Italian	February 19	1	servings

INGREDIENTS

2 1/2	lb	Zucchini; scrubbed and sliced
		; thin crosswise
2	tb	Olive oil
1 1/2	lb	Fresh Italian sausage
1/4	c	Loosely packed fresh mint leaves; minced, or 2
		; teaspoons dried
		; mint combined with
		; 1/4 cup minced
		; fresh parsley
		; leaves
2/3	c	Plain yogurt at room temperature
1/2	lb	Rotelle; (corkscrew-shaped
		; pasta) or penne
		; (quill-shaped
		; pasta)

INSTRUCTIONS

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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