Ingredients
3 medium zucchini, thinly sliced
1 tablespoon olive oil
1 pound sweet Itallian sausage, casing removed
2/3 cup plain yogurt
1/4 cup fresh parsley, chopped
1 tablespoon GOLDEN BLOSSOM HONEY
salt and pepper to taste
1/2 pound rigatoni
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 450°.
Drizzle zucchini slices with oil and bake 15-20 minutes, stirring occasionally, until zucchini is golden.
In a skillet, cook sausage until done (about 10-15 minutes), breaking into pieces as it browns. Drain on a paper towel.
In a large bowl, toss zucchini, sausage, yogurt, parsley and honey.
Cook pasta until just al dente. Drain. Add zucchini and sausage mixture to pasta. Toss and serve.
Serves 2.
Drizzle zucchini slices with oil and bake 15-20 minutes, stirring occasionally, until zucchini is golden.
In a skillet, cook sausage until done (about 10-15 minutes), breaking into pieces as it browns. Drain on a paper towel.
In a large bowl, toss zucchini, sausage, yogurt, parsley and honey.
Cook pasta until just al dente. Drain. Add zucchini and sausage mixture to pasta. Toss and serve.
Serves 2.
