Celebrate the arrival of warmer temperatures with this summery, fully loaded pasta. It balances al dente penne with some salad-like greens and tomatoes, then takes things over the top with smoky charred sausage and zucchini you can prepare on or off the grill—just the thing to kick back on the patio with and dig in!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Italian Chicken Sausage
Red Wine Vinegar
Wash and dry all produce. Preheat broiler or grill to medium-high. Bring a large pot of salted water to a boil. Slice zucchini on a diagonal into long, ½-inch-thick slices. Halve tomatoes. Cut mozzarella into ½-inch cubes. Drain half the corn from can (use the rest as you like). Pick oregano leaves from stems, then finely chop until you have 1 TBSP.
In a small bowl, whisk together ½ tsp garlic powder, dried basil, oregano, 1½ TBSP red wine vinegar, and 2 TBSP olive oil (we sent more garlic powder and vinegar than needed). Season with salt and pepper, then set aside.
Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain well and transfer to a large bowl.
Toss zucchini on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Broil until lightly charred, about 12 minutes, flipping halfway through. Transfer to bowl with penne. TIP: If grilling, placed oiled and seasoned zucchini slices directly onto grates and grill until tender, 5-6 minutes per side.
Prick 2 sausage links (we sent more) all over with a fork. Place on same baking sheet and broil until browned and cooked through, 5-6 minutes per side. (TIP: If grilling, place sausages directly onto grates and grill until cooked through, 5-6 minutes per side.) Transfer to a cutting board. Once cool enough to handle, slice diagonally into ½-inchthick slices.
Add tomatoes, mozzarella, corn, arugula, sausage, and vinaigrette to bowl with penne and zucchini. Toss to combine. Season with salt and pepper and serve.