I'd write a thank you to Mark Bittman at the New York Times, but he's probably busy coming up with 18 ways to use parsley for next week's article (as a base for a garlic herb paste for pork roast, Mark?).
Anyways, his recent ode to zucchini struck home. It's super cheap and plentiful. Plus, cooked the Bittman way in this pasta, it's packed with flavor, primarily thanks to my Italian shopkeeper friend who made the sausage. Lucky for me I had half a link in the freezer.
In short, zucchini, pasta, sausage & garlic come together in olive oil for a quick fix weeknight meal. Contrary to the recipe, I only used 1/2 pound of pasta. I also deglazed the pan with a bit of pasta water. Fill in any appetite gaps with salad and wine. 🙂
Eat – B