Description
Weeknight dinner solved! Juicy chicken sausage, tender zucchini & sweet tomatoes tossed with radiatore pasta in a garlic-Parmesan broth—all in one pot! Ready in 30 mins.
Ingredients
-
1 tsp olive oil
-
12 oz Italian-style chicken sausages, sliced
-
1 cup diced onion
-
½ tsp salt
-
2 tsp minced garlic
-
¼ tsp crushed red pepper (optional)
-
4 cups low-sodium chicken broth
-
8 oz Radiatore pasta (or small pasta of your choice)
-
2 cups chopped zucchini
-
2 tbsp fresh lemon juice
-
¼ cup grated Parmesan cheese, divided
-
1 cup halved grape tomatoes
-
⅓ cup chopped fresh basil
Instructions
1. Brown the Sausage:
-
Heat olive oil in a large pot or Dutch oven over medium heat.
-
Add the sliced chicken sausages and cook until browned on both sides, about 5–7 minutes.
-
Remove the sausages from the pot and set aside.
2. Sauté Aromatics:
-
In the same pot, add diced onion and salt, and cook for about 3–4 minutes until softened.
-
Stir in minced garlic and crushed red pepper (if using). Cook for an additional 1 minute.
3. Add Pasta and Broth:
-
Pour in the chicken broth and bring it to a boil.
-
Stir in the Radiatore pasta and reduce heat to a simmer.
-
Cook pasta according to package instructions, 8–10 minutes, stirring occasionally.
4. Add Vegetables:
-
When the pasta is almost done, stir in the zucchini and continue to cook for 2–3 minutes until tender.
5. Finish with Flavor:
-
Return the browned sausage to the pot.
-
Add lemon juice, half of the Parmesan cheese, grape tomatoes, and fresh basil.
-
Stir gently to combine and warm everything through.
6. Serve:
-
Spoon into bowls and sprinkle with the remaining Parmesan cheese.
-
Garnish with additional basil if desired.
Notes
-
Use low-sodium broth to control salt levels
-
Stir pasta occasionally to prevent sticking to the bottom of the pot
-
Let the dish rest for 5 minutes before serving to allow the flavors to meld
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American