Chicken Sausage Zucchini Pasta

sausage zucchini pasta dish topped with fresh parmesan and lemon wedges in large gray skillet.

5 from 5 votes

This light and zesty chicken sausage zucchini pasta is summer in a bowl. It’s easy enough for a weeknight, but flavorful enough to make on repeat.

Prep Time10

Cook Time20

Total Time30

Course: dinner, Main Course

Servings:

Calories: 320kcal

Author: Courtney Paige

Equipment

Sauce pot
large skillet
knife & cutting board
measuring cups / spoons
Rubber Spatula

Ingredients

1 cup dry ditalini
2 medium zucchinis sliced into half moons
1 white onion finely diced
1 tbsp avocado oil
4 chicken sausages 10 oz - fully cooked
1/3 cup White wine
2 tbsp Butter
1/4 cup Pasta water
1/2 cup grated Parmesan cheese
1/2 tsp Salt
2 Lemons juiced
Pepper to taste
2 tbsp basil chopped

Instructions

Start by cooking the pasta according to box instructions minus 1-2 minutes so it is al dente in a large pot of salted water. When ready to strain, be sure to reserve at least ½ cup of pasta water for later.
Heat a large skillet to medium heat and add oil. Once warm, add diced white onion and pinch of salt. Saute for 5-7 minutes or until onions become translucent.
Slice the sausages into coins and the zucchini half moons to the skillet. Allow chopped zucchini to soften and stir occasionally.
Once sausages have caramelized and zucchini is fork tender, deglaze the pan with white wine, scrapping the brown bits from the bottom of the pan (adds flavor!)
Turn the heat to low and add the cooked noodles, grated parmesan cheese, and butter.
Stir together, adding the lemon juice and salt. Slowly stir in 1/4 pasta water to create a light, warm lemony pasta sauce for the noodles. Add more pasta water as needed.
Garnish with fresh cracked pepper, fresh basil, and more parmesan if desired. Serve warm!

Video

Notes

Store in an airtight container in the fridge for up to 4 days. To reheat, add a splash of water or broth and warm it on the stovetop or in the microwave until heated through.

Nutrition