Tuscan Sausage Linguine
with Zucchini and Parmesan
Juicy pork sausage and tomatoes create the perfect base for pasta sauce. Add some kick with chili flakes and a squeeze of lemon for a bright zing!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
9 ounce
Sweet Italian Pork Sausage
6 ounce
Linguine
(Contains Wheat)
2 clove
Garlic
1 unit
Red Onion
1 unit
Lemon
1 unit
Zucchini
1 teaspoon
Chili Flakes
¼ cup
Parmesan Cheese
(Contains Milk)
1 teaspoon
Dried Thyme
1 box
Diced Tomatoes
Not included in your delivery
1 tablespoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Bring a large pot of water to boil with a large pinch of salt. Meanwhile, quarter the zucchini lengthwise, then cut into ½-inch pieces. Halve, peel, and finely dice the onion. Mince or grate the garlic. Cut half the lemon into wedges. Remove the sausage from its casing.
Cook the linguine: Add the linguine to the boiling water and cook until al dente, about 9-10 minutes.
Brown the sausage: Heat 1 Tablespoon olive oil in a large pan over medium-high heat. Add the sausage and season with salt and pepper. Break up the pieces, cook until golden brown, for about 6 minutes. Set aside.
Add the onions and zucchini to the same pan and season with salt, pepper, and as many chili flakes as you dare (we used ¼ teaspoon). Cook over medium heat, until onions have softened and zucchini is browned, about 5 minutes. Add the garlic and thyme. Cook until fragrant, about 30 seconds.
Add the sausage and diced tomatoes, season with pepper. Raise heat and bring sauce to a boil. Reduce to a simmer until linguine is ready.
Once cooked, drain and add the linguine to the pan with the sauce. Toss to combine and finish with a squeeze of lemon.
Finish and serve: Serve the pasta in bowls and sprinkle the Parmesan cheese on top. Serve with lemon wedges on the side!
