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Linguine and Zucchini

Linguine and Zucchini

with Sweet Italian Sausage in a Tomato Sauce

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We’re in peak zucchini season right now, when the green veg is at is juiciest and sweetest. What better way to celebrate than with a pasta dish? Italy is where the zucchini as we know it was first cultivated, after all, plus it gets its name from the Italian word for “squash.” Here, it’s tossed with sausage crumbles, a hearty tomato sauce, and strands of linguine for a dish that’s positively gourd-geous.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit


2 unit

Red Onion

2 clove


1 unit


18 ounce

Italian Pork Sausage

12 ounce



2 teaspoon

Dried Thyme

1 teaspoon

Chili Flakes

2 can

Diced Tomatoes

½ cup

Parmesan Cheese


Not included in your delivery

4 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3473 kJ
Calories830 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate86 g
Sugar13 g
Dietary Fiber8 g
Protein39 g
Cholesterol75 mg
Sodium840 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Cutting Board
Large Pan
Slotted Spoon
Instructionsarrow up iconarrow up icon
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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 onion. Mince or grate garlic. Cut lemon into wedges. Remove sausage from casing; discard casing.


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, 5-7 minutes. Season with salt and pepper. Remove from pan and set aside.


Once water boils, add linguine to pot and cook, stirring occasionally, until al dente, 9-11 minutes. Scoop out and reserve 1 cup pasta cooking water, then drain. Return linguine to pot along with a splash of cooking water.


Add onion, zucchini, and another large drizzle of olive oil to pan used for sausage over medium-high heat. Cook, tossing, until softened, about 4-6 minutes. Toss in garlic, thyme, and chili flakes (to taste). Cook until fragrant, about 1 minute. Season with salt and pepper.


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. TIP: Give the sauce a taste. If it seems sharp, add up to 1 tsp sugar.


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. (TIP: If sauce seems thick or stiff, stir in more pasta cooking water.) Divide mixture between plates and sprinkle with Parmesan. Cut any remaining lemon into wedges and serve on the side for squeezing over.