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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boil pasta in salted water according to package directions until al dente, then drain.
Grill the Italian sausage links, turning occasionally, until cooked through. Remove from heat and slice.
Heat olive oil in a large pan and sauté shallot, bell pepper, and garlic on medium heat until fragrant.
Add zucchini and sauté for 1 minute.
Pour in chicken broth and scrape any brown bits from the bottom of the pan.
Mix in pesto and heavy cream and bring to a simmer until reduced.
Lower heat and stir in cooked pasta, sliced Italian sausage, grated parmesan, and fresh parsley.
Serve with toasty bread and additional parmesan and parsley.
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For a spicier kick, use hot Italian sausage.
Substitute zucchini with other vegetables like mushrooms or spinach if desired.
Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer.
Is there a substitute for heavy whipping cream?
You can use half-and-half or a non-dairy cream alternative.
Can I make this dish ahead of time?
Yes, prepare the components separately and combine them just before serving.
How can I make this dish vegetarian?
Omit the sausage and use vegetable broth instead of chicken broth.
What can I serve with this pasta?
Serve with toasty bread and a side salad for a complete meal.
