Creamy Pasta With Sausage and Zucchini

6 Servings
35 min

Quick and easy family dinners are good year round, but I especially appreciate them in the summer.

No one feels like slaving over a hot stove when its beautiful and sunny out!

That’s why this sausage, zucchini pasta skillet is one of my favorite summer dinner recipes.

The zucchini and onions are sauteed in browned butter, tossed with pasta, then topped with goat cheese, toasted walnuts and fresh basil.

Talk about an easy dinner, this creamy pasta with sausage and zucchini is made in one pot for easy clean up (holla!).

So easy yet so flavorful!

P.S If you don’t like goat cheese you can omit it all together or substitute with any cheese you’d like (same goes for the walnuts).

Creamy Pasta With Sausage and Zucchini
Recipe details
  • 6  Servings
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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  • 1 lb pasta
  • 1 lb ground Italian sausage
  • 1 stick butter
  • 2 medium zucchini, sliced (or yellow squash)
  • 1 medium yellow onion, sliced
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 4 ounces goat cheese, crumbled
  • 1/2 cup toasted walnuts, chopped
  • fresh basil, for serving

Cook pasta in a large saucepan until al dente. Reserve 1/2 cup of the pasta water before draining, set aside.
Place pan back on the stove over medium-high heat and add ground Italian sausage. Cook, breaking up into small pieces with a wooden spoon until browned. Remove sausage from pan and set aside.
Return pan back to stove over medium heat. Add butter and melt. Continue cooking until it starts to foam and turns brown. It should have a nutty aroma.
Once butter is browned add sliced zucchini, onions and garlic. Stir and saute until zucchini and onions are softened.
Stir in dried basil, salt, pepper, lemon juice and cooked sausage.
Add cooked pasta and stir to combine. Stir in 1/4 cup of reserved pasta water. If pasta is dry, add additional 1/4 cup of water.
Remove from heat and stir in goat cheese, toasted walnuts and fresh basil.
  • If you don't like goat cheese, simply omit or use another type of cheese you prefer (gorgonzola, cream cheese,etc).
Wine a Little Cook a Lot
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