Recipe - Rotelle With Mushroom Sauce

2 One half pound Zucchini; scrubbed and
cut or sliced up
; thin crosswise
2 tablespoon Olive oil
1 One half pound Fresh Italian sausage
One fourth cup Loosely packed fresh mint
leaves; minced, or 2
; teaspoons dried
; mint combined with
; One fourth cup minced
; fresh parsley
; leaves
2/3 cup Plain yogurt at room
temperature
One half pound Rotelle; (corkscrewshaped
; pasta) or penne
; (quillshaped
; pasta)

Arrange the zucchini in a jellyroll 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.