| 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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