Penne With Spicy Sausage and Zucchini

penne-spicy-sausage-zucchini
Photo by Christopher Testani
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 660 calories
    • Fat 31 g
    • Sat Fat 6 g
    • Cholesterol 25 mg
    • Sodium 670 mg
    • Protein 22 g
    • Carbohydrate 75 g
    • Sugar 7 g
    • Fiber 10 g
    • Iron 4 mg
    • Calcium 90 mg

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the sausages and brown, turning, until cooked through, 20 minutes. Transfer to a plate and cut into 1-inch pieces.

Drain off all but 2 tablespoons of fat from the skillet. Add the zucchini and cook over high heat until browned, 5 minutes. Transfer to a plate. Add the onion and cook, stirring, until softened, 3 minutes. Add the remaining 3 tablespoons of olive oil and the garlic and cook for 1 minute. Season with ¼ teaspoon each salt and pepper.

Meanwhile, cook the penne, reserving ½ cup of the cooking water; drain. Return the penne to the pot with the sausage, zucchini, onion, cooking water, parsley, and lemon zest and juice; toss. Top with the almonds.

Ingredients

  1. Check 4 tablespoons olive oil
  2. Check 4 spicy Italian pork sausages (12 ounces)
  3. Check 2 zucchini, cut into 1-inch pieces
  4. Check 1 medium yellow onion, thinly sliced
  5. Check 4 cloves garlic, thinly sliced
  6. Check Kosher salt and black pepper
  7. Check 12 ounces whole-wheat penne
  8. Check ¼ cup chopped parsley
  9. Check Finely grated zest and juice of 1 lemon
  10. Check 2 tablespoons chopped almonds

Directions

  1. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the sausages and brown, turning, until cooked through, 20 minutes. Transfer to a plate and cut into 1-inch pieces.
  2. Drain off all but 2 tablespoons of fat from the skillet. Add the zucchini and cook over high heat until browned, 5 minutes. Transfer to a plate. Add the onion and cook, stirring, until softened, 3 minutes. Add the remaining 3 tablespoons of olive oil and the garlic and cook for 1 minute. Season with ¼ teaspoon each salt and pepper.
  3. Meanwhile, cook the penne, reserving ½ cup of the cooking water; drain. Return the penne to the pot with the sausage, zucchini, onion, cooking water, parsley, and lemon zest and juice; toss. Top with the almonds.