Pasta with Sausage, Zucchini & Lemon
Ingredients
- 1 poundpasta (penne, rigatoni, or similar tube shape)
- 1 poundItalian sausage (bulk, or casings removed)
- 2 mediumzucchini
- 3 clovesgarlic
- 1lemon
- 3 tablespoonolive oil
- ¼ teaspoonred pepper flakes
- ·salt
- ·black pepper
- ½ cupfresh basil (loosely packed)
- ½ cupPecorino Romano cheese (grated)
Prep
- 01
Dice 2 medium zucchini into half-inch rounds.
- 02
Mince 3 cloves garlic.
- 03
Cut 1 lemon in half for juicing.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente; reserve 1 cup pasta water before draining.
- 02
While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it into bite-sized pieces, until browned and cooked through, about 6 minutes. Transfer to a plate.
- 03
In the same skillet, add remaining 2 tablespoons olive oil. Add zucchini and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add garlic and red pepper flakes; cook for 1 minute until fragrant.
- 04
Return sausage to the skillet. Add cooked pasta and toss gently. Add 3/4 cup reserved pasta water and stir to create a light sauce. Adjust seasoning with salt and pepper.
- 05
Squeeze lemon juice over the top, add basil, and toss once more. Divide among bowls and top with grated Pecorino Romano.
Spice Tips
If you like heat, increase the red pepper flakes to 1/2 teaspoon or finish with a few grinds of freshly cracked black pepper. For deeper flavor, add 1/4 teaspoon dried oregano or Italian seasoning to the sausage as it cooks.
For a brighter finish, tear basil by hand just before adding rather than chopping it ahead of time. You can swap the sausage for chicken breast or shrimp if preferred.