Tuscan Sausage Linguine: Zucchini and Parmesan

🥘 Ingredients

• chili flakes
  ¼ tsp
• diced tomatoes
  14.5 oz
• dried thyme
  ¼ tsp
• garlic
  2 cloves
• lemon
  1 unit
• linguine
  8 oz
• olive oil
  2 tbsp
• parmesan cheese
  ½ cup
• pepper
  1 tsp
• red onion
  1 unit
• salt
  1 tsp
• sweet italian pork sausage
  12 oz
• zucchini
  2 unit

🍳 Cookware

• large pot
• large pan

1. 

   1

   Wash and dry all produce. Bring a large pot of water to a boil with a large pinch of salt . Meanwhile, quarter the zucchini lengthwise, then cut into ½-inch pieces. Halve, peel, and finely dice the red onion . Mince or grate the garlic . Cut half the lemon into wedges. Remove the sweet italian pork sausage from its casing.

   salt: 1 tsp, zucchini: 2 unit, red onion: 1 unit, garlic: 2 cloves, lemon: 1 unit, sweet italian pork sausage: 12 oz
2. 2

   Add the linguine to the boiling water and cook until al dente, about ⏱️ 10 minutes .

   linguine: 8 oz
3. 3

   Heat 1 olive oil in a large pan over medium-high heat. Add the sausage and season with salt and pepper . Break up the pieces, cook until golden brown, for about ⏱️ 6 minutes . Set aside.

   olive oil: 2 tbsp, pepper: 1 tsp
4. 

   4

   Add the red onion and zucchini to the same pan and season with salt, pepper, and as many chili flakes as you dare. Cook over medium heat, until onions have softened and zucchini is browned, about ⏱️ 5 minutes . Add the garlic and dried thyme . Cook until fragrant, about ⏱️ 30 seconds .

   chili flakes: ¼ tsp, dried thyme: ¼ tsp
5. 

   5

   Add the sausage and diced tomatoes , season with pepper. Raise heat and bring sauce to a boil. Reduce to a simmer until linguine is ready ⏱️ 5 minutes .

   diced tomatoes: 14.5 oz
6. 

   6

   Once cooked, drain and add the linguine to the pan with the sauce. Toss to combine and finish with a squeeze of lemon.
7. 7

   Serve the pasta in bowls and sprinkle the parmesan cheese on top. Serve with remaining lemon wedges on the side.

   parmesan cheese: ½ cup