Chicken Sausage Pasta Marinara
I had grand ambitions this evening to make a healthy, zucchini noodle pasta....but then I realized that my spiralizer somehow didn't make the trip to Florida when we moved back in April. So, fresh pasta that we had in the refrigerator it was for Plan B! This was a super fast & easy dinner which is great for a week night. The longest part of this dish is waiting on the water to boil - so you can't complain about that! Enjoy!
3 chicken sausages, cut in half and then sliced in bite size pieces (I used Al Fresco Red Pepper & Asiago Chicken Sausages which is 11 oz and I used 3/4 chicken sausages)
~20 oz Rao's Marinara Sauce (I used about 3/4 of the glass jar)
1 zucchini, diced
salt and pepper, to taste
1 tb olive oil
9 oz Buitoni fresh pasta (I used linguine)
parmesan cheese, for topping
shredded Italian cheese, for topping
Heat a large pot of salted water and bring to a boil. While that is boiling, heat the olive oil in a large skillet or saute pan. Cook the zucchini and sausage over medium-high heat for approximately 3-4 minutes. Season with salt and pepper to taste, and stir. Add the marinara sauce, reduce the heat to medium-low and heat together for 2-3 minutes. When the water is ready, cook the pasta per the directions (mine took 2 minutes). Once complete, strain and add to the sauce mixture with a dash of pasta water, stirring to coat the noodles evenly. Top with the shredded cheese and serve with parmesan, if desired.