Description
Caramelized Zucchini and Sausage Pasta is a creamy, savory pasta dinner made with golden zucchini, chicken or turkey sausage, fresh basil, Parmesan, lemon, and crispy lemon panko. The caramelized zucchini adds natural sweetness while the bright lemon cream sauce keeps the dish balanced and flavorful.
Ingredients
Scale
- 4 tablespoons extra-virgin olive oil, divided
- 1/2 cup panko breadcrumbs
- 1 lemon, zest and juice divided
- 1 pound zucchini, thinly sliced crosswise
- 12 ounces dry short pasta, such as shells, shellbows, orecchiette, or farfalle
- 1 large shallot, diced, about 1/2 to 3/4 cup
- 4 garlic cloves, minced
- 12 ounces raw chicken or turkey sausage, casings removed
- 1/2 cup heavy cream
- 1/3 cup grated Parmigiano-Reggiano cheese
- 1/2 cup torn fresh basil leaves, plus more for garnish
- Kosher salt, to taste
- Cracked black pepper, to taste
Instructions
- Bring a large pot of generously salted water to a boil.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the panko and cook for 3 to 5 minutes, stirring often, until golden and toasted. Transfer to a bowl and stir in the lemon zest and a pinch of salt.
- Heat 2 tablespoons olive oil in the same skillet over medium heat. Add the sliced zucchini and cook for 10 to 12 minutes, stirring only occasionally, until tender and deeply golden. For better caramelization, allow the zucchini to cook undisturbed for about 3 to 4 minutes at a time. Season with salt and black pepper, then transfer to a bowl.
- Cook the pasta in the boiling water until al dente according to package directions. Reserve 1 cup of pasta cooking water before draining.
- Add the remaining 1 tablespoon olive oil to the skillet. Add the shallot and garlic and cook for 2 to 3 minutes, until softened and fragrant.
- Add the chicken or turkey sausage and cook for about 5 minutes, breaking it into crumbles with a wooden spoon, until browned and cooked through.
- Add the heavy cream along with a pinch of salt and black pepper. Cook for about 2 minutes, scraping up any browned bits from the bottom of the skillet.
- Add the drained pasta and 1/2 cup reserved pasta water. Toss over medium-low heat for about 2 minutes until the sauce becomes creamy and coats the pasta.
- Stir in the Parmigiano-Reggiano, fresh basil, lemon juice, and about two-thirds of the caramelized zucchini. Add more pasta water a few tablespoons at a time if needed to loosen the sauce.
- Taste and adjust the seasoning with additional salt and cracked black pepper.
- Divide the Caramelized Zucchini and Sausage Pasta among bowls and garnish with the remaining zucchini, lemon panko, extra basil, additional Parmesan, cracked black pepper, and a drizzle of extra-virgin olive oil.
Notes
- Do not stir the zucchini too frequently. Leaving it undisturbed for several minutes helps create deeply caramelized, golden edges.
- Avoid overcrowding the skillet, which can cause the zucchini to steam instead of brown.
- Reserve at least 1 cup of pasta water before draining so you can adjust the consistency of the cream sauce.
- Short pasta shapes such as shells, shellbows, orecchiette, or farfalle work especially well because they hold the creamy sauce and sausage pieces.
- For a spicy variation, add crushed red pepper flakes or Calabrian chili paste.
- For a vegetarian variation, replace the sausage with plant-based sausage or browned mushrooms.
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
- Store the lemon panko separately so it stays crisp.
- Reheat gently with a splash of water or broth to loosen the sauce.
- The panko topping can be prepared up to 2 days ahead and stored in an airtight container at room temperature.
- Freezing is not recommended because zucchini and cream sauce may change texture after thawing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 2 cups
- Calories: 560 kcal
- Sugar: 7 g
- Sodium: 890 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 75 mg