Summer Zucchini and Sausage Fettuccine

We’ve been thinking about a match that needed to happen this summer – sausage + pasta, so we dreamt up fettuccine coated in vegan parm, olive oil, fresh ground black pepper, and tossed with our Italian Sausages and some summer zucchini. We think you’ll love this pairing as much as we do, so we wrote up the recipe for this one.

Makes 4-6 servings

what you’ll need:

1 (16-ounce) package fettuccine
2 medium zucchini
2 tablespoons olive oil
1 teaspoon fine sea salt
1 package Tofurky Spicy Italian Sausages, sliced in ½” rounds
½ cup vegan parmesan cheese
¼ teaspoon fresh ground black pepper
2 tablespoons fresh chopped parsley
Lemon wedges for serving

how to make:

1. Cook fettuccine according to package directions. Reserve ¼ cup pasta water, then drain.

2. Slice zucchini in half lengthwise, then cut into ¼” slices.

3. In a large skillet over medium heat, warm oil. Saute zucchini and salt for 3-4 minutes. Add sausage and cook for 3 minutes until browned.

4. Add pasta along with reserved pasta water, cheese, and pepper. Toss to thoroughly combine. Transfer to a serving dish and top with fresh parsley, a squeeze of lemon juice, and more grated vegan parmesan.