Prochein Amy has the fifth Carnival of the Recipes up. There are several things that look delicious.

And now for my Friday recipe, which will be a good summery one. Summer isn't over yet down here in the South and I have plenty of tomatoes around and if our zucchini plants had grown instead of deciding to look perfectly healthy but never get more than five inches tall, I imagine I'd have a lot of zucchini to use up too. The sausage and noodles make this a dish my kids would eat any time, and it cooks fast. What's not to like? This recipe originally came from Better Homes and Gardens One Dish Dinners. I thought the original needed more salt and a few slight changes, but I haven't altered it all that much.

Rotini-Kielbasa Skillet
serves 6

2 cups dried tri-color rotini pasta (about 6 ounces)
1 tablespoon olive oil
1 medium onion, cut into wedges
2 cloves garlic, minced
1 pound cooked turkey kielbasa, halved lengthwise and sliced diagonally
1 small zucchini, cut into matchstick-size strips
1 red bell pepper, cut into small strips
1 teaspoon dried Italian seasoning, crushed
½ teaspoon salt
⅛ teaspoon ground red pepper
8 Roma tomatoes, cored and chopped (about 1 pound) -- because we have cherry tomatoes from our garden, I often use those instead, quartered but not cored.

Cook pasta according to package directions with salt added to the water; drain. Meanwhile, in a very large skillet heat oil over medium-high heat. Add onion and garlic and cook for 1 minute. Add kielbasa; cook until onion is tender, stirring frequently.
Add zucchini, sweet pepper, Italian seasoning, salt, and ground red pepper; cook and stir for 5 minutes. Stir in tomatoes and cooked pasta. Heat through, stirring occasionally.