Ingredients
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1 tsp olive oil
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12 oz Italian-style chicken sausages, sliced
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1 cup diced onion
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1/2 tsp salt
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2 tsp minced garlic
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½ tsp crushed red pepper (optional, for a kick)
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4 cups chicken broth
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8 oz Radiatore pasta (or any small pasta like penne or shells)
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2 cups chopped zucchini
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2 tbsp lemon juice
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1½ cups grated Parmesan cheese, divided
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1 cup grape tomatoes, halved
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1/3 cup chopped fresh basil
Instructions
Heat 1 teaspoon of olive oil in a large, deep skillet or sauté pan over medium heat. Once hot, add the sliced chicken sausages and diced onion. Cook for 6–7 minutes, stirring occasionally, until the sausages are browned and the onions are soft and translucent. This step builds a flavorful base for the dish.
Add 2 teaspoons of minced garlic, ½ teaspoon of crushed red pepper (if using), and ½ teaspoon of salt. Stir constantly for 1 minute. The aroma will bloom quickly — be careful not to burn the garlic!
Pour in 4 cups of chicken broth. Use a wooden spoon to scrape up any brown bits from the bottom of the pan — this adds depth to your sauce. Stir in the 8 oz of pasta. Increase the heat and bring the mixture to a boil.
Once boiling, reduce the heat to medium-low, cover the skillet with a lid, and let it simmer for about 8–10 minutes. Stir occasionally to prevent sticking. The pasta should be nearly cooked, soaking up the broth and releasing starch that thickens the sauce.
Add the 2 cups of chopped zucchini to the pan. Stir everything well, then cover again and cook for another 5 minutes. The zucchini should become tender but still retain a bit of bite.
Add 2 tablespoons of fresh lemon juice and 1 cup of grated Parmesan cheese to the skillet. Stir thoroughly until the cheese melts and forms a creamy, rich sauce. The lemon juice brightens the entire dish and cuts through the richness perfectly.
Gently fold in the halved grape tomatoes and 1/3 cup chopped fresh basil. Let it cook for another 1–2 minutes — just enough to warm the tomatoes without making them mushy.
Spoon the pasta into bowls and top with the remaining ½ cup of Parmesan cheese. Serve immediately while hot and creamy. Pair with garlic bread or a crisp green salad if desired.
Notes
This dish is best cooked and served fresh, as the pasta will continue to absorb liquid if stored for too long. If reheating leftovers, add a splash of broth or water to revive the sauce. Make sure to use a nonstick skillet or a well-seasoned pan to avoid sticking, especially during the pasta cooking phase.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 460 kcal
- Sodium: 720mg
- Protein: 26g