Ingredients
Scale
Protein and Flavor Base
- 1 teaspoon olive oil
- 12 ounces chicken sausage, sliced into ½-inch rounds
- Use Italian-style or garlic-herb chicken sausage
- 1 medium yellow onion, diced
- 2 teaspoons minced garlic
- ¼ teaspoon crushed red pepper flakes (optional, for a little heat)
- ½ teaspoon salt (or to taste)
Main Body – Pasta and Vegetables
- 4 cups low-sodium chicken broth
- 8 ounces short pasta
- Choose radiatore, penne, fusilli, or rotini for best results
- 2 cups zucchini, sliced into thin half-moons
- 1 cup cherry or grape tomatoes, halved
Finishing Touches
- 2 tablespoons fresh lemon juice
- ¼ cup grated Parmesan cheese (plus more for serving)
- ⅓ cup chopped fresh basil
- Freshly ground black pepper, to taste
Preparation Tips:
- Use fully cooked chicken sausage to save time.
- Cut zucchini into even-sized slices to ensure uniform cooking.
- If fresh basil is unavailable, substitute with flat-leaf parsley.
Instructions
1. Brown the sausage and sauté the aromatics
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the sliced chicken sausage and sauté for about 3–4 minutes until lightly browned.
- Stir in the diced onion and a pinch of salt, cooking for an additional 3–4 minutes until the onion becomes soft and translucent.
2. Add garlic and spice
- Add the minced garlic and red pepper flakes (if using) to the pot.
- Stir constantly for about 30 seconds until the garlic is fragrant.
3. Incorporate broth and pasta
- Pour in the chicken broth, scraping the bottom of the pot to release any browned bits.
- Bring the mixture to a boil, then add the dry pasta.
- Reduce the heat to a simmer and cook uncovered for about 8–10 minutes, stirring occasionally to prevent sticking.
4. Add the zucchini
- When the pasta is nearly al dente, add the sliced zucchini to the pot.
- Continue cooking for another 3–4 minutes until the zucchini is just tender but still holds its shape.
5. Finish with fresh ingredients
- Once the pasta is cooked and the broth has thickened into a light sauce, turn off the heat.
- Stir in the lemon juice, grated Parmesan cheese, and halved cherry tomatoes.
- Season with additional salt and pepper if needed.
6. Garnish and serve
- Just before serving, stir in the chopped fresh basil.
- Serve warm with extra grated Parmesan on top.
Notes
- Use a heavy-bottomed pot or Dutch oven: This ensures even cooking and prevents the ingredients from burning or sticking.
- Watch the liquid level: The pasta absorbs the broth as it cooks. If needed, add a splash of water or broth to loosen the mixture near the end of cooking.
- Don’t overcook the zucchini: Add it toward the end so it stays tender-crisp and doesn’t become mushy.
- Pre-cooked chicken sausage saves time: Just slice and sauté—no additional steps required.
- Adjust heat levels easily: Omit the red pepper flakes for a milder version, or add more if you like spice.
- Make it vegetarian: Swap chicken sausage for plant-based sausage and use vegetable broth instead of chicken broth.
- Storage and leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to bring back the sauciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes