Made with chicken sausage, olive oil, garlic, sliced zucchini, basil, lemon and parmesan, this summery zucchini pasta is so simple, quick and delicious!
If you’ve got zucchini sitting in your fridge or garden, make this pasta ASAP. One bite of the lemony parmesan sauce with the chicken sausage and you’ll see why it’s become a favourite around here. It’s so simple to make!
Why you’ll love this recipe
- Easy weeknight dinner: Ready in about 30 minutes with simple ingredients, this sausage zucchini pasta is perfect for busy nights.
- Fresh + flavourful: Chicken sausage, zucchini, lemon, basil, and parmesan come together for a light, fresh pasta that’s packed with flavour.
Ingredients and substitutions
- Rigatoni pasta – Penne, fusilli, farfalle, or your favourite short pasta. Gluten-free pasta also works well.
- Olive oil – Swap with avocado oil or butter.
- Zucchini – Yellow summer squash makes a great substitute.
- Butter – Swap with additional olive oil if preferred.
- Garlic – Fresh garlic adds the best flavour, but garlic powder works in a pinch.
- Lemon – Fresh lemon is best. Bottled lemon juice can be used if needed, but you’ll miss the fresh zest.
- Parmesan cheese – Swap with Pecorino Romano or Grana Padano.
- Fresh basil – Swap with fresh parsley for a different flavour, or use a small amount of dried basil if needed.
Chicken sausage
- Ground chicken – Swap with ground turkey or pork or use store-bought chicken sausage (casings removed) to save time and skip these ingredients.
- Fennel seeds – These give the chicken its classic Italian sausage flavour. You can leave them out if needed.
- Italian seasoning – Swap with a mix of dried oregano, basil, and thyme.
- Paprika – Use smoked paprika for a slightly smokier flavour or leave out.
- Onion powder – Garlic powder can be used if needed or leave out.
- Garlic – Fresh is best, but jarred minced or garlic powder will work.
How to make sausage zucchini pasta
Step 1: Make the sausage
Mix the sausage ingredients together and set aside.
Step 2: Cook the pasta
Boil the pasta, drain and set aside.
Step 3: Cook the sausage
Sauté the sausage until browned then remove from pan.
Step 4: TBD
Sauté the zucchini until softened then remove from pan.
Step 5: Make the sauce
Sauté garlic and lemon zest in butter, then add pasta water and parmesan. Bring to a boil, then stir in lemon juice.
Step 6: Finish and serve
Add the pasta, sausage and zucchini back in, then garnish and enjoy!
Tips & Variations
These are a few simple tips and easy swaps to make this recipe even better:
- Ingredient prep: Make the sausage mixture, slice the zucchini and grate the parmesan ahead of time for a faster dinner.
- Use store-bought sausage: Skip the homemade version and use your favourite Italian sausage for an even quicker dinner.
- Cook pasta al dente: It will finish cooking in the sauce and hold its texture better.
- Switch up the pasta: Rigatoni, penne, fusilli, cavatappi, or farfalle all work well.
- Swap the veggies: Try yellow squash, mushrooms, asparagus, spinach, or cherry tomatoes.
- Add some heat: Sprinkle in red pepper flakes for a little kick.
Frequently asked questions
Can I use store-bought chicken sausage instead of homemade?
Yes! That’s actually a great way to save some extra time if you’d like. Just remove the casing then sauté and follow the rest of the recipe.
Can I make this pasta ahead of time?
This pasta is great for meal prep and leftovers taste even better. Add a splash of water and warm up in the microwave or in a skillet to bring it back to life.
What kind of pasta works best?
Rigatoni is my favourite because it catches the sauce and sausage so well. Penne, fusilli, cavatappi, or farfalle are all great options too. You can also use your favourite gluten free pasta if needed.
Storing and reheating
Storing: Store leftovers or meal prep portions in airtight containers in the fridge for up to 4 days.
Reheating: Reheat in a skillet over medium-low heat or in the microwave until warmed through. Add a splash of water to loosen the sauce.
Freezing: I don’t recommend freezing this recipe, as the zucchini can become watery and the parmesan sauce may separate when thawed.
More light and easy pasta recipes
Sausage Zucchini Pasta
Equipment
- Glass meal prep bowls for storing leftovers
Ingredients
- 1/2 lb rigatoni pasta
- 3 tbsp olive oil divided
- 2 zucchini sliced and cut into crescents
- 2 tbsp butter
- 3 cloves garlic minced
- 1 lemon zested and juiced
- 1/2 cup parmesan cheese grated
- 1/2 cup fresh basil roughly chopped
Chicken sausage
- 1 lb ground chicken
- 2 tsp fennel seeds
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp onion powder
- 2 cloves garlic minced
- 1/2 tsp each salt & pepper
Instructions
- Mix ground chicken with garlic and spices together in a large bowl to make the sausage and set aside.
- Bring a large pot of salted water to boil then add rigatoni, cooking for 9 minutes until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Meanwhile, heat half the olive oil in a large skillet, then add chicken sausage, crumbling up with a spatula. Cook for 5 minutes until browned, then remove from heat.
- In the same pan, add remaining olive oil and zucchini. Cook for 4-5 minutes until zucchini softens, then remove from heat. Without cleaning the pan, melt butter then add garlic and lemon zest. Saute for 1 minute, then add in pasta water and parmesan cheese, stirring well and bringing to a boil, then stir in lemon juice.
- Add cooked pasta, sausage and zucchini back to skillet, tossing well to combine. Stir in half of the basil leaves, then divide among 4 plates, garnishing with the remaining basil and a bit of extra parmesan if desired. Serve and enjoy!
Comments & Reviews
Renee Amaral says
So simple and a great way to use up my garden zucchini.