Description
This Chicken Sausages with Zucchini, Tomatoes, and Pasta recipe is a vibrant and flavorful dish packed with fresh vegetables, juicy chicken sausages, and tender pasta. It’s quick to make, nutritious, and perfect for a family dinner or meal prep.
Ingredients
Units
Scale
(Serves 4)
- 12 oz (340 g) pasta (penne, fusilli, or your choice)
- 4 chicken sausages, sliced (Italian-flavored or your preferred type)
- 2 tbsp olive oil
- 1 medium zucchini, diced
- 1 pint (10 oz) cherry or grape tomatoes, halved
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
- Salt and pepper, to taste
Instructions
1. Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
2. Cook the Chicken Sausages:
- Heat 1 tbsp of olive oil in a large skillet over medium heat.
- Add the sliced chicken sausages and cook for 4-5 minutes, stirring occasionally, until browned. Remove from the skillet and set aside.
3. Sauté the Vegetables:
- In the same skillet, heat the remaining 1 tbsp of olive oil over medium heat.
- Add the zucchini and sauté for 3-4 minutes until slightly softened.
- Stir in the cherry tomatoes, garlic, and red pepper flakes (if using). Cook for 2-3 minutes until the tomatoes begin to soften and release their juices.
4. Combine Everything:
- Return the cooked chicken sausages to the skillet with the vegetables. Stir to combine.
- Add the cooked pasta and toss everything together. If the mixture seems dry, add a splash of the reserved pasta water to loosen it.
- Stir in the Parmesan cheese and fresh basil, and season with salt and pepper to taste.
5. Serve:
- Divide the pasta among plates or bowls.
- Garnish with additional Parmesan cheese and basil, if desired, and serve warm.
Notes
- Veggie Boost: Add spinach, bell peppers, or mushrooms for extra nutrition and flavor.
- Cheese Options: Swap Parmesan for Pecorino Romano or feta for a twist.
- Make Ahead: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil to refresh.