This week, I found myself with an abundance of zucchini and pork sausage. (Don’t ask.) While leafing through my current favorite cookbook, Plenty (see blog below), I found a recipe for Pasta and fried zucchini salad. I had no intention of frying the zucchini (although years ago Fridays made a killer fried zucchini dusted with parmesan, but I digress) but the components of the dish sounded great. Pasta, lots of basil whirled up in a quick sauce, zucchini, edamame, and fresh mozzarella.With no fresh mozz or edamame, I improvised. I cooked up the sausage leaving it in big clumps, cut the squash in triangles, and sautéed in the sausage drippings until browned, cooked farfalle pasta, whirled up the fresh basil with some garlic and olive oil, tossed it all together and dusted with Parmigiana-Reggiano cheese. The squash and basil made it summery and fresh, while the sausage made it yummy and substantial.
Zucchini and Sausage Pasta with Basil
8 ounces pork sausage
4 small to medium zucchini and summer squash, cut into 1 inch triangles
2 garlic cloves
2 cups fresh basil leaves
3 tablespoons extra virgin olive oil
4 cups hot cooked short pasta, such as farfalle or penne or gemelli
1. Cook the sausage in a large nonstick skillet, breaking it into bite-size pieces. Remove to a plate, set aside. In skillet with sausage drippings, add squash and sauté about 10 minutes over medium heat until browned.
2. In a food processor pulse garlic. Add basil and pulse until chopped. Add olive oil until emulsified. Combine hot pasta, squash, sausage, and basil sauce, tossing gently until heated through. Sprinkle with cheese. 4 servings