Spaghetti with Zucchini

Zucchini has a way of creeping up on you. Meandering through the garden today, I harvested this monster:


That pic doesn't do it justice. To give you the idea of its dimensions, here is the zucchini on a plate:


Actually, that's a kids' plate and fork. See, that's my idea of a joke. Lame, but funny to me, and it's my blog, so mnaah. Here's the adult version:


Ok, enough adult version zucchini pics for today.

So what do to with a ginourmous zucchini? The typical North Dakotan answer is zucchini bread, and trust me, zucchini bread will be coming soon.

However, it seems a bit ungraceful to shred up the first zucchini of the year and disguise it in quick bread. I wanted to eat this zucchini in its full vegetable glory, mixing it with other local ingredients to create a dinner from the prairies. We're blessed with having Dakota Growers Pasta Company right in our backyard, but forget the Ragu - when the first zucchini lands on your kitchen counter, grab a box of home-grown spaghetti (spaghetti trees are native to ND, you know) and make this delish Italian dish.


Spaghetti with Zucchini (say it with your best Italian accent: "Spa-GHET-ti wid Zuc-CHIN-ni")

1 - 16 oz. box spaghetti (Dakota Growers)
1 lb. Italian sausage (homemade)
1 large zucchini, seeded and chopped (backyard garden)
2/3 cup dry white wine (Maple River Winery dandelion wine)
1 cube vegetable bouillon (store-bought)
1/2 - 14 oz. can Great Northern beans (store-bought)
Parmesean cheese (store-bought)

Cook spaghetti according to package directions. Meanwhile, brown Italian sausage in large pot. Add wine, bouillon cube, and zucchini. Bring to a boil, then simmer. Add beans, and continue to simmer until zucchini is crisp-tender (don't overcook!). Add drained spaghetti to mixture, toss, and serve with Parmesean.