Can I swap out the sausage for something else?

Absolutely! This recipe is versatile. Try turkey sausage, plant-based options, or Italian pork sausage. Just pick something that pairs well with the veggies and pasta.

How can I make this gluten-free?

Just use your go-to gluten-free pasta instead of regular pasta. Everything else in the recipe should work, but double-check your sausage ingredients in case some have gluten fillers.

What other veggies would taste great in this dish?

You’ve got plenty of options! Bell peppers, mushrooms, kale, spinach, or eggplant are great. Frozen peas tossed in during the last minute also add sweetness and bright color.

Can I prep this in advance?

For sure! Keep it in the fridge for up to 3 days. Slightly undercook the pasta to avoid mushiness when reheating. Add a splash of broth or water before reheating so the sauce isn’t too thick.

How do I make this recipe free of dairy?

Simple! Leave out the Parmesan cheese or swap it with nutritional yeast for a savory kick. A drizzle of olive oil can also add a bit of indulgence.

What are good substitutes for fresh basil?

Try using fresh parsley, oregano, or thyme if basil isn’t available. Dried herbs work too—go for a tablespoon of Italian seasoning. Be sure to add dried herbs earlier while cooking to release their flavor.

Delicious Chicken Sausage with Fresh Zucchini and Pasta

Category: Meals for Every Occasion

Cook pasta first. Brown your sausages and put them aside. Use the same pan to cook garlic, tomatoes, and zucchini. Mix the pasta, cheese, basil, and sausage together. Serve warm.

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By Ana

Updated on Mon, 16 Jun 2025 19:03:47 GMT

Fresh Chicken Sausages, Zucchini, and Pasta | homebitesbyana.com

Recipe FAQs

→ Can I swap out the sausage for something else?: Absolutely! This recipe is versatile. Try turkey sausage, plant-based options, or Italian pork sausage. Just pick something that pairs well with the veggies and pasta.
→ How can I make this gluten-free?: Just use your go-to gluten-free pasta instead of regular pasta. Everything else in the recipe should work, but double-check your sausage ingredients in case some have gluten fillers.
→ What other veggies would taste great in this dish?: You’ve got plenty of options! Bell peppers, mushrooms, kale, spinach, or eggplant are great. Frozen peas tossed in during the last minute also add sweetness and bright color.
→ Can I prep this in advance?: For sure! Keep it in the fridge for up to 3 days. Slightly undercook the pasta to avoid mushiness when reheating. Add a splash of broth or water before reheating so the sauce isn’t too thick.
→ How do I make this recipe free of dairy?: Simple! Leave out the Parmesan cheese or swap it with nutritional yeast for a savory kick. A drizzle of olive oil can also add a bit of indulgence.
→ What are good substitutes for fresh basil?: Try using fresh parsley, oregano, or thyme if basil isn’t available. Dried herbs work too—go for a tablespoon of Italian seasoning. Be sure to add dried herbs earlier while cooking to release their flavor.

Bright and Easy Pasta

An easy pasta loaded with chicken sausages, zucchini, and juicy tomatoes. Tossed with basil and your preferred pasta for a flavorful dish.

Prep Time

10 min

Cooking Time

20 min

Total Time

30 min

By: Ana

Category: Lunch & Dinner

Skill Level: Easy

Cuisine: Inspired by Italian

Yields: 4 Servings

Dietary Preferences: ~

Ingredients

→ Main Ingredients

01 12 oz (340 g) of pasta—try penne, fusilli, or whatever you've got

02 4 Italian-style chicken sausages, sliced (or pick your favorite flavor)

03 2 tablespoons of olive oil

04 1 medium zucchini, chopped into pieces

05 1 pint (10 oz) of cherry or grape tomatoes, cut in half

06 3 garlic cloves, finely chopped

07 1/2 teaspoon of red chili flakes (if you like some kick)

08 1/4 cup of freshly grated Parmesan cheese

09 1/4 cup of chopped fresh basil (keep extra for sprinkling on top)

10 Salt and black pepper, as much as you like

Steps

Step 01

Fill a large pot with water, add some salt, and bring it to a boil. Cook the pasta as directed on the package until it’s just firm to the bite. Before draining, keep 1/2 cup of the cooking water. Drain the pasta and set aside.

Step 02

In a large pan, heat 1 tablespoon of olive oil over medium heat. Toss in the sausage slices and cook for 4-5 minutes, stirring occasionally, until they’ve browned up a bit. Take them out of the pan and set aside.

Step 03

Add 1 tablespoon of olive oil to the same pan and keep it on medium heat. Toss in the diced zucchini and stir it around for 3-4 minutes until it starts softening. Then add the halved tomatoes, minced garlic, and red pepper flakes (if you’re using them). Cook for another 2-3 minutes, stirring occasionally, until the tomatoes soften and release their juices.

Step 04

Put the cooked sausages back in the pan with the veggies. Stir everything together. Add the drained pasta and toss it really well. If it feels too dry, pour in a little of that reserved pasta water to loosen things up. Mix in the Parmesan and chopped basil, and season with salt and pepper.

Step 05

Scoop the pasta into plates or bowls. Sprinkle some extra Parmesan and basil on top if you’d like, then enjoy it while it’s warm!

Notes

Boost it with greens like spinach or veggies like peppers or mushrooms.
Switch up the cheese—Pecorino Romano or feta could be fun swaps.
Store leftovers in a sealed container in the fridge for 3 days max. Add a small splash of water or oil when reheating to bring it back to life.
Any pre-cooked chicken sausage works fine for this dish.