Zucchini, Tomatoes and Basil

29 Nov

Fall is here, but in sunny So Cal, we’re still getting the last of the summer crops. I love how easily this pasta comes together, making it a perfect weeknight family meal.

Whole Wheat Rotini with Chicken Sausage, Charred Tomatoes, Zucchini and Basil

Serves 4-6

4 cups (dried) whole wheat rotini (Trader Joes has a good organic selection)

4 chicken mild Italian sausage links (Trader Joes has a nitrate-free, natural choice) casings removed

1 zucchini, cut into large dice

2 beefsteak tomatoes, cut into large dice, seeds removed

8 basil leaves, torn into small pieces

Olive oil, salt & pepper

Grated Parmesan cheese

Fill a large pot (6-8 quart) with water and 1/4 cup salt. Bring to a boil, add pasta and stir with a wooden spoon. Cook for 10 minutes, stirring occasionally, until pasta is al dente. Reserve a ladle of pasta water, then drain pasta in a colander.

Heat a large cast iron skillet to medium high heat, then add a splash of olive oil. Put sausage into the pan and cook while breaking up into small pieces with a wooden spoon. Cook sausage until completely browned, then remove from the pan. Bring pan up to high heat, then add zucchini. Allow zucchini to cook without stirring for a minute, until it is browned, then turn and cook until zucchini is browned all over and softened slightly. Remove the zucchini from the pan, then bring up to a high heat, adding another splash of olive oil. Put tomatoes in the pan and cook without stirring until tomatoes brown and blister. Turn the heat off, then add sausage, zucchini and basil back to the pan and stir together. Add pasta to the sauce and a bit of the reserved pasta water until sauce becomes thick and coats the pasta. Put on serving plates and serve with Parmesan cheese.

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