Whether you’ve got a bumper crop of zucchini or you’re just looking for a quick weeknight meal, here’s a fresh-tasting pasta dish for you to try. It’s nothing fancy but it is easy and tasty.
I used Foster Farms Turkey Italian Sausage, which has a lot of flavor and less fat than pork sausage. I decided to reserve 1/4 cup of pasta water before I drained the pasta then added it to the skillet when I tossed everything together. This helps keep the pasta moist since there’s no sauce. Next time I’ll reserve more pasta water (1/2 cup or so). I finished each serving with a drizzle of olive oil and a sprinkle of Parmesan cheese.
Italian Sausage and Zucchini Pasta
Sliced zucchini brings a fresh element to Italian sausage pasta. Served with some garlic bread and a glass of wine, it quickly becomes a satisfying meal.
12 ounces fettuccine
1 tablespoon olive oil
1 pound mild or hot Italian sausages, casings removed and broken into 1/2-in. chunks
2 tablespoons minced garlic
1/2 cup sliced onion
1 pound zucchini, sliced
2 medium tomatoes, cut into 1-in. chunks
1/2 teaspoon freshly ground black pepper
2/3 cup freshly shredded Parmesan cheese
Cook pasta according to package directions. Drain, return to pot, and set aside.
Meanwhile, in a large nonstick frying pan, heat oil over high heat. Add sausage and cook, stirring often, until cooked through, about 5 minutes. Transfer sausage to a plate and set aside.
In the same pan, cook garlic, onion, and zucchini until starting to brown, about 4 minutes. Stir in tomatoes, pepper, and reserved sausage and cook until heated through, about 3 minutes.
Combine sausage mixture with reserved pasta and transfer to a large serving bowl. Sprinkle with half the Parmesan and serve with remaining cheese on the side.
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