Bright and Easy Pasta (Printable Version)
An easy pasta loaded with chicken sausages, zucchini, and juicy tomatoes. Tossed with basil and your preferred pasta for a flavorful dish.
# 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:
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.
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.
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.
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.
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:
01 -
Boost it with greens like spinach or veggies like peppers or mushrooms.
02 -
Switch up the cheese—Pecorino Romano or feta could be fun swaps.
03 -
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.
04 -
Any pre-cooked chicken sausage works fine for this dish.