Sausage and Zucchini Spaghetti with Lemon and Chili

This pasta dish is a celebration of simple, fresh ingredients. Crispy pork sausage, tender zucchini and jammy tomatoes come together with a lemon-spiked garlic herb sauce that coats every strand of spaghetti. It’s hearty, satisfying and perfect for any night of the week.

A sprinkle of Parmesan and a pinch of chili flakes add the perfect finishing touch, taking this dish to new heights of flavor. Whether you’re a pasta lover or just looking for a quick and delicious meal, this recipe is sure to become a favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 9-11 minutes. Reserve 1/2 cup of the pasta cooking water, then drain.
2. Meanwhile, wash and dry all produce. Trim and halve the zucchini lengthwise, then cut crosswise into 1/4-inch half-moons. Dice the tomato and toss in a small bowl with a drizzle of olive oil and a pinch of salt and pepper. Quarter the lemon. Thinly slice half the chili pepper (use the whole chili if you like it spicy). Remove the sausage from its casings and discard the casings.
3. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the zucchini in a single layer and season with salt and pepper. Cook, stirring occasionally, until browned and tender, about 5-6 minutes. Transfer to a plate and set aside.
4. Heat another drizzle of olive oil in the same pan over medium-high heat. Add the sausage and cook, breaking it up into pieces, until browned and cooked through, about 4-5 minutes. Drain any excess fat from the pan. Stir in the diced tomato and a pinch of sliced chili. Cook until the tomato softens slightly, about 1 minute.
5. Add the cooked spaghetti, garlic herb butter, 1/4 cup of the reserved pasta water, half the Parmesan and 2 teaspoons of lemon juice to the pan. Toss everything together until well combined. If the pasta seems dry, add more pasta water a splash at a time. Stir in half the cooked zucchini and season with salt and pepper to taste.
6. Divide the pasta between bowls. Top with the remaining zucchini and Parmesan. Garnish with a pinch of sliced chili if desired. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any long pasta like linguine or fettuccine works well. Adjust cooking time according to package directions.

Can I make this dish vegetarian?

Absolutely! Omit the sausage and add more vegetables like bell peppers or mushrooms. You can also use a plant-based sausage alternative.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of water to loosen the sauce.