Summer Zucchini Pasta

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Yield: 2-4 servings

Total Time: 30 minutes

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Ingredients —

• 3 links of italian sausage (sliced)

• 1 lb of your favorite short-cut pasta

• 1/4 cup olive oil

• 3 cloves garlic, minced

• Dash of crushed red pepper flakes (optional)

• 6 cups diced zucchini and yellow squash

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1 cup freshly grated parmesan cheese, plus extra for serving

• 1/4 cup chopped fresh basil, plus extra for serving

• 1 lemon

Directions —

1. Bring a pot of water to a boil for the pasta. Generously salt the water. Once boiling, add your pasta.

2. Meanwhile, heat a large skillet over medium to medium- high heat and add the olive oil. Once hot, add the sliced italian sausage and cook on one side for about 5-7 minutes. Flip the sausages and add the garlics and red pepper flakes. Cook until sausages are cooked through. Add zucchini and squash and sauté for another 5-6 minutes or until tender. Season with salt and pepper.

   3. Once pasta is cooked, drain thoroughly. Add the pasta to the zucchini mixture and toss until coated. Add the parmesan and toss, as well as the chopped basil. Season to taste with additional salt and pepper. Squeeze half of the lemon and toss once more. Serve with a extra parmesan and fresh basil.

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