Helloooooooo zucchini!
When you’ve eaten all the muffins and pizza you can stomach, try this easy delicious pasta dish that’s sure to please everyone in your house.
Vegetables? Check.
Chicken sausage? Check.
Cheese? Check check.
I think we’re good here.
I made this pasta last night for our small group and was sorta shocked at how good it turned out. You know those dishes when you just throw everything your kitchen together in a pot and say a prayer? That was kinda my Monday. Adam and I had volunteered to cook dinner for six people (read: Adam volunteered me to cook dinner for six people) and I needed something tasty and portable that could be thrown together in a flash.
Enter zucchini pasta.
The zucchini is sauteed with shallot, garlic and chicken sausage, then dressed in creamy mascarpone cheese (the same stuff you make tiramisu with!) and lemon juice with a sprinkle of sea salt, pepper and red pepper flakes. It’s delicious, nutritious and seriously comes together in only about 20 minutes.
You could, of course, leave out the chicken sausage. I probably would have if I were just making this for us…but since I was feeding two other hungry boys I tossed it in.
I felt sort of like Rachael Ray when I was making this. Minus the garbage bowl and…..nevermind.
It’s really good—you should try it! I’ll leave it at that.
Zucchini Pasta
serves 6-8
Ingredients:
16 oz bow-tie pasta
2 lbs zucchini, sliced
6 oz chicken sausage (I used a spinach, fontina cheese and garlic kind from Trader Joe’s), sliced
juice of 1 lemon
8 oz mascarpone cheese
1/2 tsp salt
1/2 tsp pepper
1/4-1/2 tsp red pepper flakes
2 T olive oil
1 shallot, minced
2 garlic cloves, minced
Directions:
Cook the pasta in boiling salted water until el dente. Drain and keep warm.
In a large skillet or heavy-bottomed pot, heat the olive oil over medium heat. Add the zucchini slices and sausage and saute for 5 minutes or until zucchini is just about tender but not mushy. Add the garlic and shallot and saute for another two minutes, stirring frequently.
Add the marscapone cheese and toss well so that the cheese melts. Add lemon juice, salt, pepper and red pepper flakes. The sauce will look broken but will come together when you add the pasta.
Add pasta and serve with additional black pepper and freshly grated Parmesan cheese if desired.
Time:
30 minutes
Molly @ RDexposed
August 2, 2011 at 4:35 amSummer’s not summer until you’ve eaten your body weight in zucchini.
Sarah@The Flying ONION
August 2, 2011 at 5:14 amHaha…absolutely! 😀
Ally @ A Girl in her Kitchen
August 2, 2011 at 5:55 amI agree! 🙂
Brittany @ Itty Bits of Balance
August 2, 2011 at 4:46 amYou just answered my question of what I’m having for dinner. THANK YOU
Khushboo
August 2, 2011 at 4:50 amYum, this sounds great…and easy..! I’m so replicating this with veggie sausages!
Caroline @ chocolate and carrots
August 2, 2011 at 4:55 amYum! Rachael Ray would be proud! 😉
Corey @ Learning Patience
August 2, 2011 at 4:56 amLooks great and you have given me another use for mascarpone cheese! xoxo from Trinidad
Heather (Heather's Dish)
August 2, 2011 at 4:57 amnothin’ wrong with dishes that come together in 20 minutes! and with our crazy plethora of zucchini i think i know what i’m making for dinner this week 🙂
Lauren @ What Lauren Likes
August 2, 2011 at 5:03 amExcellent! I cannot get enough zucchini right now….really, I have way to much haha. This recipe is simple and perfect! Love red pepper flakes 🙂
amy walters, aDESIGNdock
August 2, 2011 at 5:07 amLooks delish!
Baking N Books
August 2, 2011 at 5:12 amPasta is always a quick dish – you always say your surprised how good last minute stuff turns out! I’ve had zucchini in pasta before but it was always cut really fine, so this is different.
Wait – what’s the “Rachel Ray” reference though!?
Sarah@The Flying ONION
August 2, 2011 at 5:15 amI’m in love with simple, quick pasta dishes lately. They’re my go-to meal for the summer, as it’s so easy to make things delicious when veggies are in season. 😀
And mascarpone cheese is just so yummy, I can imagine it must taste awesome in this dish. 😀
Cait's Plate
August 2, 2011 at 5:16 amThat looks incredible. I love when dishes just happen to turn out. You really can’t go wrong with zucchini, chicken sausage and pasta! I’ve used the broccoli/chicken sausage/pasta combo more times than I can count! 🙂
Liv @ The Salty n' Sweet
August 2, 2011 at 5:16 amSounds like the perfect simple pasta dish. And I’m sure that it’s easy to substitute and swap out ingredients. I’m thinking ricotta instead of mascarpone, and cannellini beans for the chicken sausage. Thanks for the recipe!
Lindsay
August 2, 2011 at 5:20 amSO YUM I love zuch! And that dish looks to die for! xo
Heather
August 2, 2011 at 5:21 amLooks amazing Jenna! What a great summer dish. I used chicken sausage in my pasta pesto dinner last week – it was a hit, and I can’t wait to make this, too. Thanks for the idea!
Angela @ Eat Spin Run Repeat
August 2, 2011 at 5:29 amOoh this looks yummy! I can’t get enough of zucchini right now – green, yellow – I don’t mind! This sounds awesome, and so perfect for summer!
Hilliary@HappilyEverHealthy
August 2, 2011 at 5:33 amThis looks great! I love zucchini in pasta!
Vanessa
August 2, 2011 at 5:42 amDo you slice the sausage prior to cooking, or brown and then slice? My in-laws are coming this weekend, and I think they would love this!
Katie
August 2, 2011 at 5:42 amI make this all the time, but I cut the sausage out of the casing before cooking. It makes the end product look a bit more giada…and less sandra lee!
Holly @ The Runny Egg
August 2, 2011 at 5:44 amIt is ok to feel like Rachael Ray as long as you don’t say Yum-O. Most annoying “word” ever spoken.
Gina @ Running to the Kitchen
August 2, 2011 at 5:46 amthe garbage bowl is one of the only things I liked about Rachael! haha
This looks delicious per usual.
alyssa - fashion fitness foodie
August 2, 2011 at 5:48 amWe have leftover chicken sausage but its only enough for 1 (and i dont need it) – I was trying to think what i would make with it. This is it!
Kristen @ Popcorn on the Stove
August 2, 2011 at 5:49 amShut the front door – this looks awesome! We’re constantly buying zucchini (and squash) in the summer so this will be a nice way to mix things up. Thanks!
Averie @ Love Veggies and Yoga
August 2, 2011 at 6:13 amJenna this looks great!
I make pasta FROM zucchini as I am 99% gluten free. My hubs would love this one…I’ve gotten him on board with zuke as pasta. And if I also threw in regular pasta, he’s be in pasta eatin’ heaven 🙂
sarah (sarah learns)
August 2, 2011 at 6:47 amthis recipe comes at the perfect time for all of the zucchinis exploding out of my garden right now! 🙂
Lisa @ Sunny Seed Stories
August 2, 2011 at 6:50 amI am not usually a huge fan of zucchini outside of bread, but all the other ingredients are good stuff, so I might have to give it a second chance.
Casey @ Pocket Full of Sunshine
August 2, 2011 at 6:54 amLooks great Jenna. Good call on the chicken sausage. I might try this with bacon instead too!
Brooke @ BittersweetBrooke
August 2, 2011 at 6:57 amI love pasta, I love zucchini, I love cheese, this sounds awesome! It seems like something that I could make in the morning and then eat cold at a picnic that evening and I love that.
Jen
August 2, 2011 at 6:57 amAfter I saw the “Zucchini Pasta” title, I was happy to find out that there’s actual pasta in this dish, and that the zucchini isn’t subbing for real pasta. Too many spiralized zucchini eaters out there! I’ve made dishes very similar to this before. Looks good! I love feta and zucchini together in a pasta dish. If you make this again without the sausage, definitely sub in some feta! 🙂
kalli
August 2, 2011 at 7:00 amoh i love this! easy and fast and so satisfying 🙂
Sara Nickel
August 2, 2011 at 7:00 amI love chicken sausage! It makes feeding veggies to my husband so much easier. I also love that this can all me made on the stovetop and only uses 2 pans. Thanks for sharing Jenna!
Emily
August 2, 2011 at 7:14 amThis looks awesome! I have so many zucchini’s in my garden and this would be perfect. I just need to find a replacement for the mascarpone…maybe goat cheese?
Becca
August 15, 2011 at 3:39 pmGoat cheese worked just fine 🙂 I used a 4 oz package and it was perfect
Maria
August 2, 2011 at 7:22 amGreat way to use up the summer zucchini!
Baking Serendipity
August 2, 2011 at 7:28 amI love this! I never would have thought to use marscapone cheese…yum! And my husband would definitely want this with the chicken sausage…and I like the addition too 🙂
Girl in the pink
August 2, 2011 at 7:49 amLooks soo good! I might have to try it with veggie sausage?!
Erica
August 2, 2011 at 7:55 amDinner tonight (minus the sausage)! Thanks, love <3
Cat @Breakfast to Bed
August 2, 2011 at 7:56 amOoooh, I bet this would be KILLAH with shrimp. Night? Made. You rock as usual.
Erin
August 2, 2011 at 7:56 amLooks great! Always looking for new ways to use zucchini
Bianca @ Confessions of a Chocoholic
August 2, 2011 at 8:03 amI make very similiar pasta dishes – but haven’t used mascarpone cheese yet! Thanks for the idea.
Kimberly
August 2, 2011 at 8:07 amYum! I have been seeing zucchini used everywhere for summer recipes! I have got to whip something up soon! This recipe looks delish! Cheers! 🙂
Mary (What's Cookin' with Mary)
August 2, 2011 at 8:20 amLoving the Rachel Reyness of this recipe. Yep, it’s a word. Quick ‘n easy is so perfect for summer! I’m constantly thinking of how I can make dishes that are tasty, but don’t keep me in the kitchen forever.
Michelle (The Runner's Plate)
August 2, 2011 at 8:44 amHa! Ha! My husband always volunteers “us” (read: me) to cook something for a potluck/get-together too!
Liz @ Tip Top Shape
August 2, 2011 at 9:13 amThis pasta looks fantastic!!! I’m sure the group loved it!
Chelsea @ One Healthy Munchkin
August 2, 2011 at 9:13 amMy boss is always letting me take home free zucchini from the farm, so I have more in my fridge than I know what to do with! This looks like a perfect use for it. 😀
Heather @ Get Healthy with Heather
August 2, 2011 at 9:27 amYou can never have too many zucchini recipes! Love how simple it is… Plus the chicken sausage 🙂
Nicole
August 2, 2011 at 9:35 amI did this same thing last night!! Except mine was way less thought out (and probably way less delicious!) than yours was!
Joelle (On A Pink Typewriter)
August 2, 2011 at 9:36 amMmm love! My mom makes the same thing, only with linguine..
Jackie @ That Deep Breath
August 2, 2011 at 10:00 amAlmost all of my pasta dishes come from “throw it into the pot” type of nights. I think it’s the best type of cooking!
Aja
August 2, 2011 at 10:02 amThat looks so good. I wish I was having that instead of lasagne tonight.
Sarah
August 2, 2011 at 10:05 amI have zucchini, I have pasta, I have chicken sausage and shallots!! This is a must!
Becky
August 2, 2011 at 10:23 amPerfect timing for this recipe! I already have zucchini, chicken sausage and pasta at home to use up tonight for dinner. I like the addition of the mascarpone and lemon juice to give it a unique taste.
Lesley
August 2, 2011 at 10:26 amOh, this sounds delicious AND easy, my two favorite things! Love to cook with zucchini– so tasty and a most filling and inexpensive veggie. And I bet the sausage & red pepper flakes give this dish just the right amount of spice. Will be adding it to the menu for next week!
Emilie
August 2, 2011 at 10:29 amZucchini is everywhere right now! Delicious!
Kristen, Sweetly
August 2, 2011 at 10:33 amNew to the blog; hello!! This pasta looks incredible. One of those simple, perfect summer dinners. I bet the lemon juice makes it pop and taste super fresh. I always forget that idea. Definitely need to make something like this soon. 🙂
French Heart
August 2, 2011 at 11:13 amYou have me seriously hooked on quinoa….I’ll make this w/quinoa pasta sans the sausage…love zucchini. Thx!
Mellie
August 2, 2011 at 11:20 amyum! I have a ton of zucchini in my freezer right now and I needed a good way to use it up.
Kelsey @ aslolife
August 2, 2011 at 11:33 amLooks fabulous!!
Katrina
August 2, 2011 at 12:24 pmThis sounds so yummy!
Ashley Lewis
August 2, 2011 at 12:38 pmOh I am definitely making this next week!
Diana @ frontyardfoodie
August 2, 2011 at 1:40 pmThis is one of the greatest things about summer……because I swear you cannot get a good zucchini any other time of year.
Amy @ ahealthyandhappyheart
August 2, 2011 at 4:43 pmthat looks SO good… better then my “stuffed zucchini” turned out! I should have used this recipe!
Mich
August 2, 2011 at 6:51 pmI have been throwing lots of chicken sausage into recent recipes also, to feed the man of the house. He doesn’t always appreciate my lazy but healthy vegetarian tendencies. Love the ingredients list on paper!
Kiran @ KiranTarun.com
August 2, 2011 at 7:30 pmLooks so yummy! Now I wished I had zuc instead of cucs in the fridge 🙂
Notyet100
August 2, 2011 at 11:59 pmWill try this sometime:)
Sam
August 4, 2011 at 5:27 pmJust tried this recipe tonight. I really enjoyed it, but I feel like mascarpone cheese feels so heavy! There’s a layer of oil on the bottom on my bowl 🙁
But it was yummy!
Treasure Mama
August 4, 2011 at 7:09 pmWe just had it for dinner (substitute Ricotta for the Marscapone – um, $15.00 for 12oz – ouch!), and it was delicious. Zucchini – straight from our vege patch to our plate. Thank you!
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Christina
August 8, 2011 at 6:25 amI made this last night for my husband and i and both loved it! Thank you!
Nicole
August 8, 2011 at 8:04 amRandom question but did you cut the sausage before cooking? I tried to do that with the Trader Joe’s Veggie Chicken variety and it did NOT work, it just fell apart! Any tips?
jenna
August 8, 2011 at 8:07 amveggie sausage will usually fall apart…i used real chicken sausage here which is why it sliced so easily!
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Erin
August 20, 2011 at 3:54 pmI made this the other night and it was delicious! We have so much zucchini in our house and all of these zucchini recipes have been great, thanks!
Kelsey
August 26, 2011 at 3:35 pmThis sounds like something great for the boyfriend.. you know.. “hidden vegetable” lol I doubt my boy even knows what zucchini is!
Brooke
August 30, 2011 at 8:21 pmJust made this for dinner and it was SO yummy! Used a spicy sausage and added some chopped kalamata olives, which added an awesome tang! Thanks for the keeper recipe…one that helps me use a garden full of patty pan squash!
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Sheila
August 28, 2013 at 7:51 amMy boyfriend and I are huge fans of this recipe and I recently made a huuuuge pot of this for a wedding rehearsal potluck dinner. Big hit and super easy to throw together.
Mikaila
June 10, 2014 at 5:05 pmI have made this at least twice in the past 2 weeks and am in love! Thinking this will be in our regular dinner rotation… 🙂 Thanks for the awesome recipe!
April Knight
December 12, 2019 at 6:04 amThanks for recipe!)) Really great!))
Try this recipe – Pasta sauce
https://oneperfectdayblog.net/pasta-sauce/
I like a lot!