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Photo: Annabelle Breakey Photo by: Photo: Annabelle Breakey

Italian Sausage and Zucchini Pasta

Sliced zucchini brings a fresh element to Italian sausage pasta. Served with some garlic bread and a glass of wine, it quickly becomes a satisfying meal.

Sunset JULY 2009

  • Yield: Serves 4
  • Total:30 Minutes


  • 12 ounces fettuccine
  • 1 tablespoon olive oil
  • 1 pound mild or hot Italian sausages, casings removed and broken into 1/2-in. chunks
  • 2 tablespoons minced garlic
  • 1/2 cup sliced onion
  • 1 pound zucchini, sliced
  • 2 medium tomatoes, cut into 1-in. chunks
  • 1/2 teaspoon freshly ground black pepper
  • 2/3 cup freshly shredded parmesan cheese


1. Cook pasta according to package directions. Drain, return to pot, and set aside.

2. Meanwhile, in a large nonstick frying pan, heat oil over high heat. Add sausage and cook, stirring often, until cooked through, about 5 minutes. Transfer sausage to a plate and set aside.

3. In the same pan, cook garlic, onion, and zucchini until starting to brown, about 4 minutes. Stir in tomatoes, pepper, and reserved sausage and cook until heated through, about 3 minutes.

4. Combine sausage mixture with reserved pasta and transfer to a large serving bowl. Sprinkle with half the parmesan and serve with remaining cheese on the side.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 571
  • Calories from fat: 48%
  • Protein: 24g
  • Fat: 31g
  • Saturated fat: 11g
  • Carbohydrate: 50g
  • Fiber: 3.9g
  • Sodium: 767mg
  • Cholesterol: 66mg

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Italian Sausage and Zucchini Pasta recipe