| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | February 19 | 1 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Zucchini, scrubbed and |
| sliced | ||
| thin crosswise | ||
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 2170
Calories From Fat: 1471
Total Fat: 166.1g
Cholesterol: 553.4mg
Sodium: 4798.4mg
Potassium: 3384.5mg
Carbohydrates: 59.9g
Fiber: 11.9g
Sugar: 39.9g
Protein: 125.2g