with Zucchini & Parmesan
A big bowl of pasta never fails to satisfy—it’s quick, carby, comforting, and our go-to no matter the weather. When you add bites of Italian chicken sausage, tender broiled zucchini, and Parmesan to the equation, you’ve reached another level of deliciousness entirely. Ready to enjoy bite after bite of twirly spaghetti cloaked in this flavor-boosted Bolognese? We thought so.
Allergens
Utensils
Tags
Zucchini
1 unit
Italian Seasoning
1 tablespoon
Italian Chicken Sausage Mix
18 ounce
Spaghetti
6 ounce
Crushed Tomatoes
13.76 ounce
Chicken Stock Concentrate
1 unit
Sour Cream
1.5 tablespoon
Parmesan Cheese
3 tablespoon
Salt
Pepper
Olive Oil
1 tablespoon
Sugar
1 teaspoon
Butter
1 tablespoon
• Heat broiler to high. Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons.
• Toss zucchini on a baking sheet with a large drizzle of olive oil, half the Italian Seasoning (you’ll use the rest in the next step), salt, and pepper. • Broil until browned and softened, 5-7 minutes. TIP: Watch carefully to avoid burning.
• Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage* and remaining Italian Seasoning. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water, then drain and set aside.
• While pasta cooks, stir crushed tomatoes, stock concentrate, and 1 tsp sugar (2 tsp for 4 servings) into pan with sausage. Season generously with salt (we used ½ tsp; ¾ tsp for 4) and pepper. Bring to a simmer and cook until reduced, 5-7 minutes.
• Stir sour cream and 1 TBSP butter (2 TBSP for 4 servings) into pan with sauce until melted and combined. Add zucchini and drained spaghetti; toss to coat. (TIP: If your pan isn’t large enough, carefully pour everything back into empty pasta pot.) If needed, stir in reserved pasta cooking water 1 TBSP at a time until pasta is thoroughly coated in sauce. Taste and season with salt and pepper. • Divide pasta between bowls. Sprinkle with Parmesan and serve. ***Chicken Sausage is fully cooked when internal temperature reaches 165º.***
1080
kcal
Calories
45
g
Fat
16
g
Saturated Fat
90
g
Carbohydrate
21
g
Sugar
7
g
Dietary Fiber
67
g
Protein
255
mg
Cholesterol
2670
mg
Sodium
with Zucchini, Almond Rice & Scallions
with a Crispy Parmesan Panko Topping