Rotelle with Roasted Zucchini and Italian Sausage

• 2 1/2 pounds zucchini, scrubbed and sliced thin crosswise
• 2 tablespoons olive oil
• 1 1/2 pounds fresh Italian sausage
• 1/4 cup loosely packed fresh mint leaves, minced, or 2 teaspoons dried mint combined with 1/4 cup minced fresh parsley leaves
• 2/3 cup plain yogurt at room temperature
• 1/2 pound rotelle (corkscrew-shaped pasta) or penne (quill-shaped pasta)

1. Arrange the zucchini in a jelly-roll pan, drizzle it with the oil, and roast it in the middle of a preheated 450F.
2. 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, 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.
4. In a large bowl stir together the zucchini, the sausage, the mint, the yogurt, and salt and pepper to taste.
5. 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.

zucchini, olive oil, italian sausage, mint, rotelle

Taken from www.epicurious.com/recipes/food/views/rotelle-with-roasted-zucchini-and-italian-sausage-11467 (may not work)