with Roasted Zucchini & Parmesan

Yield: 2

Classic meat sauce, upgraded with spice-flecked Italian sausage. Mixed with roasted or sautéed zucchini.
Prep: 5 Cook: 30

• 1zucchini
• 6oz cavatappi pasta
• 1oz chicken stock concentrate
• 1yellow onion
• 1tbs Italian seasoning
• 9oz Italian pork sausage
• 1½oz tomato paste
• 1½tbs sour cream
• 3tbs parmesan cheese
• salt & pepper
• 2tsp cooking oil
• 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and halve zucchini lengthwise, slice crosswise into ½-inch-thick half-moons. Halve, peel, and thinly slice the onion.

Roast zucchini:

Toss zucchini on a baking sheet with a drizzle of oil, half the Italian Seasoning (you’ll use the rest later), and a pinch of salt and pepper.

Roast on top rack, tossing halfway through, until browned and tender, 14-16 minutes.

Optional: In a hot skillet, add a drizzle of oil, half the Italian Seasoning (you’ll use the rest later), and a pinch of salt and pepper. Sauté zucchini until lightly browned, 4-6 minutes.

Tent with foil to keep warm.

Cook pasta:

Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1½ cups pasta cooking water, then drain.

Cook onion & sausage:

While pasta cooks, remove sausage from casing, discard casing.

Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt and pepper. Cook, stirring occasionally, until softened, 5- to 6-minutes.

Add sausage and cook, breaking up meat into pieces, until browned, 3- to 4-minutes (it’ll finish cooking in the next step).

Make sauce:

Add tomato paste and remaining Italian Seasoning to pan. Cook, stirring constantly, until fragrant, 1 minute.

Stir in stock concentrate, 1 cup reserved pasta cooking water, and a big pinch of salt and pepper. Bring to a simmer, cook until sauce has slightly thickened, and sausage is cooked through, 2- to 3-minutes.

Reduce heat to medium low.

Finish & serve:

Stir drained cavatappi, roasted zucchini, sour cream, and 1 TBS butter into pan until thoroughly combined.

Tip: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.

Divide pasta between bowls. Sprinkle with Parmesan and serve.

Italian Seasoning Blend

Makes: 1½ TBS

• ½tsp garlic powder
• ½tsp oregano
• ½tsp basil
• ½tsp black pepper
• ½tsp parsley