Ingredients
Scale
- 4 chicken sausages
- 8 ounces penne or fusilli pasta
- 2 medium zucchinis, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve ½ cup of the pasta water, then drain the pasta and set aside.
- In a large skillet, heat olive oil over medium heat. Add chicken sausages and cook, turning occasionally, for 5 to 7 minutes until they are browned. Remove them from the skillet, slice into rounds, and set aside.
- Using the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add the zucchini slices and cook for 3 to 4 minutes until they become tender.
- Stir in the halved cherry tomatoes, oregano, and, if desired, red pepper flakes. Season with salt and black pepper. Continue cooking for 3 to 4 minutes until the tomatoes begin to soften.
- Return the sliced sausages to the skillet. Add the cooked pasta and reserved pasta water, mixing all the ingredients together and warming through.
- Top the dish with fresh basil leaves and a generous sprinkling of grated Parmesan cheese.
Notes
- Feel free to substitute chicken sausages with any preferred sausage.
- For a lighter version, you can use whole wheat or gluten-free pasta.
- This dish can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg