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    Nutrition Info . . .

    NutrientsProteins, Lipids
    VitaminsA, B9, C
    MineralsPhosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. :

    2. 2 1/2 pounds zucchini, scrubbed and sliced thin crosswise

    3. 2 tablespoons olive oil

    4. 1 1/2 pounds fresh italian sausage

    5. 1/4 cup loosely packed fresh mint leaves, minced, or 2 teaspoons dried mint combined with

    6. 1/4 cup minced fresh parsley leaves

    7. 2/3 cup plain yogurt at room temperature

    8. 1/2 pound rotelle, corkscrew shaped pasta, or penne, quill shaped pasta

    Instructions Jump to Ingredients ↑

    1. Arrange the zucchini in a jelly roll pan.

    2. Drizzle with the oil and roast in the middle of a preheated 450 degrees F oven, stirring occasionally, for 15 to 20 minutes, or until it is golden.

    3. While the zucchini is roasting, discard the casings from the sausage.

    4. In a heavy skillet cook the meat over moderate heat, stirring and breaking up the lumps, until it is no longer pink.

    5. Transfer it with a slotted spoon to paper towels to drain.

    6. In a large bowl stir together the zucchini, the sausage, the mint, the yogurt, salt and pepper to taste.

    7. In a kettle of boiling salted water boil the rotelle until it is al dente. Drain well.

    8. Toss with the zucchini mixture.


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