Zucchini Pasta with Chicken Sausages (Print Version)
# Ingredients:
→ Pasta
01 -
340 g pasta (fusilli, penne, or whatever you like)
→ Protein
02 -
4 sliced chicken sausages (any flavor you enjoy)
→ Vegetables & Aromatics
03 -
1 medium zucchini, cut into chunks
04 -
280 g halved grape or cherry tomatoes
05 -
3 cloves garlic, finely chopped
06 -
1/2 teaspoon red pepper flakes (skip if you don't like heat)
→ Finishing Elements
07 -
2 tablespoons olive oil
08 -
1/4 cup Parmesan cheese, grated
09 -
1/4 cup chopped fresh basil leaves (extra for topping)
10 -
Salt and pepper, as needed
# Instructions:
01 -
Get a big pot of salty water boiling. Toss in your pasta and cook until it's got a slight bite. Save about 120 ml of the cooking water before you drain. Put the pasta aside for now.
02 -
Warm up 1 tablespoon olive oil in a big skillet on medium. Toss in your sliced chicken sausages and let them cook about 4-5 minutes, giving them a stir now and then until they're golden. Take them out and set them aside.
03 -
Using that same skillet, pour in the other tablespoon of olive oil over medium heat. Throw in the zucchini and cook for 3-4 minutes till it softens a bit. Add your tomatoes, garlic, and red pepper flakes if you want some kick. Let everything cook 2-3 minutes until the tomatoes get soft and juicy.
04 -
Put those cooked sausages back in with your veggies and give everything a good mix. Add your cooked pasta and toss it all together. If it looks too dry, splash in some of that pasta water you saved to make it saucy. Mix in the Parmesan and fresh basil. Add salt and pepper until it tastes just right.
# Notes:
01 -
Hang onto that pasta water—it makes your sauce smooth and helps everything stick together nicely.
02 -
Don't eat meat? You can swap chicken sausages for turkey ones or even plant-based options.