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.
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