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Italian Sausage and Zucchini Linguine

  • Author: Our Best Bites


Don’t let the list of simple ingredients fool you–you’ll come back to this meal again and again!


  • 2 medium zucchini
  • 1 medium red onion
  • 46 cloves garlic
  • 2 lemons
  • 1618 ounces sweet Italian sausage
  • 1/41/2 teaspoon red pepper flakes (1/2 teaspoon will be quite spicy)
  • 2 teaspoons dry thyme
  • 2 15-ounce cans diced tomatoes
  • 12 ounces linguine
  • Parmesan cheese for serving


  1. Bring a large pot of salted water to a boil.
  2. Wash produce. Cut the ends off the zucchini, quarter lengthwise, then slice crosswise, making triangles. Peel the onion, then cut in half and thinly slice. Peel the garlic and mince or grate. Cut the first lemon in half and the other into quarters. Set the produce aside.
  3. When the water is boiling, add the linguine and cook until al dente, Drain, return to the pan you cooked the pasta in, and toss the cooked pasta in a little extra virgin olive oil to keep it from sticking.
  4. Heat a light drizzle of olive oil over medium heat. Remove the sausage from the casings. Crumble the sausage into the hot skillet and cook 5-7 minutes, stirring frequently, until cooked through and crumbly. Remove the sausage from the pan.
  5. If desired, drain the grease from the pan, then add another large drizzle of extra-virgin olive oil and return the pan to medium heat. Add the sliced onions and zucchini and a sprinkle of salt and pepper. Stir frequently until the onions are tender and fragrant. Add the thyme, red pepper flakes, and garlic and cook for an additional minute. Return the sausage to the pan, then add the diced tomatoes. Simmer for 5-10 minutes. Remove from heat and add the sauce to the pan of cooked pasta. Toss to combine. Squeeze the juice of one of the halved lemon into the pasta. Toss to combine, then season with salt and pepper to taste. Serve with freshly grated parmesan cheese and lemon wedges.


  • Serving Size: 6