Quick Chicken Sausage Zucchini Pasta
A vibrant one-pan meal that combines chicken sausage, zucchini, cherry tomatoes, and pasta, all ready in about 30 minutes.
Ingredients
Main Ingredients
- 1 pound chicken sausages, about 4 links, sliced on the diagonal Use pre-cooked or raw. If raw, cook through to 165 F.
- 12 ounces dried pasta, penne or fusilli Swap for gluten-free pasta or whole wheat for a fiber boost.
- 2 medium zucchini, spiralized or sliced into ribbons Thinly sliced yellow squash can be used if zucchini is out of season.
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced Add last to avoid burning.
- 2 tablespoons extra virgin olive oil Use for cooking.
Herbs and Seasoning
- 1/4 cup fresh basil, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fine sea salt Adjust to taste.
- 1/2 teaspoon freshly ground black pepper
Instructions
Cooking
- In a large skillet, heat olive oil over medium heat until shimmering.
- Slice the chicken sausages and add them to the skillet, cooking until browned, about 4 to 5 minutes. Turn once and check for a golden sear and internal temperature if raw.
- Spiralize or slice the zucchini into ribbons and add to the skillet, cooking until just tender, about 2 to 3 minutes.
- Add halved cherry tomatoes and cooked pasta, tossing everything together. Reserve 1/2 cup pasta water and add if the pan looks dry.
- Mince garlic and stir it into the skillet, cooking for an additional minute until fragrant.
- Season with salt, pepper, and fresh herbs, then serve warm.
Notes
Store cooled leftovers in an airtight container up to 3 days in the refrigerator. Vegetarian option: replace chicken sausage with seared tempeh or chickpea sausages.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 24gFat: 16gSaturated Fat: 4gSodium: 800mgFiber: 5gSugar: 6g
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