Ingredients

• 1 tsp olive oil
• 12 oz Italian-style sausages, sliced
• 1 cup diced onion
• 1/2 tsp salt
• 2 tsp minced garlic
• 1/2 tsp crushed red pepper (optional)
• 4 cups chicken broth
• 8 oz Radiatore pasta or any small pasta like penne or shells
• 2 cups chopped zucchini
• 2 tbsp lemon juice
• 1½ cups grated Parmesan cheese, divided
• 1 cup grape tomatoes, halved
• 1/3 cup chopped fresh basil

Directions

• In a large skillet, heat olive oil over medium heat. Add sliced sausages and diced onion. Cook for 5–6 minutes until sausages are browned and onions are soft.
• Stir in garlic, crushed red pepper (if using), and salt. Cook for 1 minute until fragrant.
• Pour in chicken broth, scraping up any browned bits from the pan. Add pasta and bring to a boil. Reduce heat, cover, and let it simmer for 8–10 minutes, stirring occasionally, until the pasta is nearly cooked.
• Stir in chopped zucchini and cook for another 5 minutes, or until zucchini is tender and pasta is fully cooked.
• Pour in lemon juice and stir in 1 cup of the Parmesan cheese. Mix until the sauce becomes creamy and well combined.
• Fold in halved grape tomatoes and chopped basil. Cook for an additional 1–2 minutes just until warmed through.
• Serve hot, sprinkled with the remaining Parmesan cheese on top.

Notes

• 10-17-25 1/2 Recipe
• I Added
• Red Bell Pepper

Photos