Zucchini Pasta (Italian Recipe)

Name: Zucchini Pasta (Italian Recipe)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 12 ounces short pasta (rigatoni, mezzemaniche, or similar); 3 medium zucchini (about 18 oz / 500 g); 6 ounces Italian sausages (casing removed); 2 tablespoons extra virgin olive oil; 2 cloves garlic; ½ teaspoon fennel seeds; 2 tablespoons parmesan (grated); 1 cup whole milk ricotta; ½ lemon (the grated zest); ½ teaspoon salt (or more to taste); ¼ teaspoon black pepper

Why This Pasta Belongs in Your Summer Rotation

This creamy zucchini pasta with sausage and ricotta is a quick, satisfying dish made with just a few solid ingredients: Italian sausage, fresh zucchini, whole milk ricotta, and a little lemon zest. It comes together fast—while the pasta cooks, you build the sauce in one pan.

Zucchini get sautéed with sausage and garlic until they soak up all the flavor. Add ricotta and a bit of pasta water, and you've got a creamy, rich sauce with zero fuss—no cream, no flour, nothing fancy.

Short pasta like rigatoni or mezzemaniche works best, catching the sauce in every bite. A pinch of fennel seed echoes the sausage’s flavor without making things complicated.

This is our go-to zucchini and sausage pasta because it's simple, full of flavor, and ready in under 30 minutes. Perfect for when you want a good plate of pasta without overthinking it.

Ingredients

For quantities, see recipe card at the bottom of the page.

Short pasta: Rigatoni or mezzemaniche hold the creamy zucchini sauce beautifully. You can use penne, fusilli, or even orecchiette for a twist on this zucchini pasta recipe with meat.
Zucchini: Fresh, medium-sized zucchini work best—tender and sweet. Yellow summer squash also works well if that’s what you’ve got on hand.
Italian sausage: Use mild or spicy sausage depending on your taste. Chicken sausage is a lighter option that still gives that Italian sausage pasta vibe.
Extra virgin olive oil: Adds richness and helps develop flavor when sautéing. Regular olive oil or even a bit of butter works in a pinch.
Garlic: Fresh garlic gives a fragrant base to the sauce. Garlic powder can be used, but the fresh stuff is worth it here.
Fennel seeds: Totally optional, but they echo the flavors of classic Italian sausage and add a subtle sweetness. If you're not a fan, you can skip them.
Parmesan: Parmigiano Reggiano or Grana Padano adds salty, umami depth. Pecorino Romano is a sharper, saltier alternative.
Ricotta: Whole milk ricotta makes this dish creamy and satisfying. You can use part-skim, but avoid fat-free. For a twist on this creamy zucchini pasta, try mascarpone or even a spoonful of cream cheese.
Lemon zest: Brightens everything up and cuts through the richness. You can skip it, but it really lifts the flavors—especially in a summer pasta recipe like this one.

How to Make Zucchini Pasta with Sausage

Step 1: Cook the Sausage
Heat a swirl of olive oil in a large pan over medium heat. Add the crushed whole garlic cloves and fennel seeds. Once the oil starts to sizzle and smells fragrant, add the sausage (casings removed). Break it up with a spoon and cook until nicely browned. This forms the savory base of your Italian sausage pasta.

Step 1 Browning the sausage in a skillet.

Step 2: Sauté the Zucchini
While the sausage is cooking, cut the zucchini in half lengthwise and scoop out the seeds if they’re large. Chop into medium-sized chunks—big enough to keep some bite after cooking.

When the sausage is browned, add the chopped zucchini to the pan. Season with a pinch of salt and pepper and stir to combine. Cook for about 5 minutes, or until the zucchini are soft but still hold their shape. Remove the garlic cloves at the end. The zucchini soak up all that sausage flavor.

Step 2 Cooking the zucchini with the sausage.

Step 3: Make the Ricotta Sauce
Bring a pot of salted water to a boil and cook your pasta until just al dente. Before draining, reserve 1 cup of the starchy pasta water—it helps bring everything together.

In a small bowl, mix the ricotta with grated parmesan, lemon zest, a pinch of salt, and black pepper. Add about ¼ cup of reserved pasta water and stir until creamy. This mixture gives you that dreamy, creamy zucchini pasta finish.

Step 4: Combine and Serve
Add the cooked pasta to the pan with the zucchini and sausage. Toss gently to coat, then stir in the ricotta mixture. Add a splash more pasta water if needed to loosen the sauce. Serve hot with extra parmesan and a twist of black pepper on top.

Step 4 Combining pasta, ricotta sauce, and zucchini.

Tips

Use quality sausage: Go for fresh Italian sausage—mild or spicy—since it’s the backbone of flavor in this Italian sausage pasta.
Don’t overcook the zucchini: You want them tender but not mushy. They should hold their shape and have a bit of bite.
Scoop out the seeds if using large zucchini: Removing the watery center from the zucchini keeps the sauce from turning soggy. It’s a simple step that makes all the difference.
Save your pasta water: The starchy water helps bind the ricotta sauce and makes everything silky. Always reserve more than you think you’ll need.
Whisk the ricotta sauce separately: Mixing ricotta, parmesan, and lemon zest with pasta water before adding to the pan ensures a smooth, lump-free finish. For an even creamier finish, you can pass the ricotta through a sift.
Use short pasta with ridges: Rigatoni, mezzemaniche, or penne hold the sauce beautifully. This makes the whole dish more satisfying—ideal for a zucchini pasta recipe with meat.
Add lemon zest at the end: It keeps the citrus flavor fresh and brightens up the richness of the sausage and ricotta combo.

Frequently Asked Questions

Can I make this zucchini pasta ahead of time?

This dish is best served fresh, but you can prep the sausage and zucchini mixture a day in advance. Reheat gently and stir in freshly cooked pasta and ricotta sauce just before serving. The recipe comes together fast once everything is prepped.

Can I use a different cheese instead of ricotta?

Yes! While ricotta gives a creamy yet light texture, you can use mascarpone, cream cheese, or even a dollop of crème fraîche for a richer sauce. Just make sure to loosen it with some pasta water for that silky finish.

What's the best way to keep the sauce creamy and not dry?

The key is pasta water! Add it gradually while mixing everything together. It keeps the sauce glossy and helps it coat every bite of pasta.

Can I use pre-cooked sausage or sausage crumbles?

You can, but cooking fresh sausage with garlic and fennel seeds adds way more flavor. It’s worth the extra few minutes for that rich zucchini and sausage pasta taste.

Is this a good summer pasta recipe?

Absolutely. Zucchini are at their peak in summer, and the lemon zest keeps things fresh and bright—making it a perfect summer pasta recipe. It's even delicious served at room temperature!

Recipe