Sausage and Zucchini Spaghetti with Lemon Garlic Sauce

If you love pasta as much as we do, this recipe is for you. Crispy pork sausage, tender zucchini and jammy tomato come together in a bright lemon-spiked garlic herb sauce that coats every strand of spaghetti. It’s hearty, satisfying and full of comforting flavors.

A sprinkle of Parmesan and a pinch of chili flakes take this dish to new heights. Serve it with lemon wedges on the side for an extra burst of freshness. This is the kind of meal that makes any night feel special.

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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 the spaghetti and cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup of the pasta cooking water, then drain the spaghetti.
2. Meanwhile, wash and dry all produce. Trim the zucchini, halve it lengthwise and cut crosswise into ¼-inch-thick half-moons. Dice the tomato and place in a small bowl; drizzle with a little olive oil and season with salt and pepper. Quarter the lemon. Thinly slice half the chili pepper (use the whole chili if you prefer more heat). Remove the sausage from its casing and discard the casing.
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, 5-6 minutes. Transfer the zucchini 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, 4-6 minutes. If there is excess grease in the pan, carefully pour it out. Stir in the diced tomato and a pinch of sliced chili (to taste). Cook until the tomato softens slightly, about 1 minute.
5. Add the cooked spaghetti, garlic herb butter, half the Parmesan, ¼ cup of the reserved pasta cooking water and 2 teaspoons of lemon juice. Toss everything together until well combined. If the pasta seems dry, add more cooking water a splash at a time until the sauce coats the spaghetti. Stir in half the cooked zucchini and season generously with salt and pepper.
6. Divide the pasta among bowls. Top with the remaining zucchini and Parmesan. Garnish with a pinch of the remaining 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! Substitute the pork sausage with a plant-based sausage or omit it and add more vegetables like mushrooms or bell peppers.

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 refresh the sauce.