Linguine and Zucchini

🥘 Ingredients

• chili flakes
  1 tsp
• diced tomatoes
  14.5 oz
• dried thyme
  1 tsp
• garlic
  3 cloves
• italian pork sausage
  8 oz
• lemon
  1 piece
• linguine
  8 oz
• olive oil
  2 tbsp
• parmesan cheese
  ½ cup
• pepper
  1 tsp
• red onion
  1 piece
• salt
  1 tsp
• water
  1 c
• zucchini
  2 pieces

🍳 Cookware

• large pot
• large pan

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Trim ends from zucchini , then quarter lengthwise. Thinly slice quarters crosswise into triangles. Halve, peel, and thinly slice red onion . Mince or grate garlic . Cut lemon into wedges. Remove italian pork sausage from casing; discard casing.

   zucchini: 2 pieces, red onion: 1 piece, garlic: 3 cloves, lemon: 1 piece, italian pork sausage: 8 oz
2. 

   2

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking meat up into pieces, until browned and cooked through, ⏱️ 6 minutes . Season with salt and pepper . Remove from pan and set aside.

   olive oil: 2 tbsp, salt: 1 tsp, pepper: 1 tsp
3. 

   3

   Once water boils, add linguine to pot and cook, stirring occasionally, until al dente, ⏱️ 10 minutes . Scoop out and reserve water , then drain. Return linguine to pot along with a splash of cooking water.

   linguine: 8 oz, water: 1 c
4. 

   4

   Add onion, zucchini, and another large drizzle of olive oil to pan used for sausage over medium-high heat. Cook, tossing, until softened, about ⏱️ 5 minutes . Toss in garlic, dried thyme , and chili flakes to taste. Cook until fragrant, about ⏱️ 1 minute . Season with salt and pepper.

   dried thyme: 1 tsp, chili flakes: 1 tsp
5. 

   5

   Add diced tomatoes and sausage to pan with veggies and stir to combine. Season to taste with salt and pepper. Let simmer until rest of meal is ready. Give the sauce a taste. If it seems sharp, add up to 1 tsp sugar.

   diced tomatoes: 14.5 oz
6. 

   6

   Add sausage, veggies, and sauce to pot with linguine. Add a squeeze or two of lemon to taste. Toss to coat. Season with salt and pepper. If sauce seems thick or stiff, stir in more pasta cooking water. Divide mixture between plates and sprinkle with parmesan cheese . Cut any remaining lemon into wedges and serve on the side for squeezing over.

   parmesan cheese: ½ cup