Saturday, February 9, 2008

Zucchini Pasta

4 small zucchini
2 tablespoons olive oil
1 clove garlic, pressed
1 (14 1/2 ounce) can diced tomatoes
1 teaspoon oregano
1/2 lb italian turkey sausage, cooked and sliced
salt and pepper
1 bunch fresh basil, torn
1/2 cup grated parmesan cheese

Slice clean, unpeeled zucchini into ribbons, using a vegetable peeler, and turning the zucchini as you go.
Warm 1 TBSP olive oil in a saucepan, on medium heat.
Saute the garlic briefly, and add tomatoes and oregano.
Simmer uncovered for a few minutes.
Heat the remaining oil in a large skillet.
Add the zucchini.
Stir for several minutes, until zucchini is soft.
Add salt and pepper to taste, then mix in the sauce.
Add the sausage, stir well.
Stir in basil, and transfer to a serving dish.
Top with parmesan cheese.

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