This creamy zucchini pasta with Italian sausage and ricotta is everything you want in a quick summer dinnerโsimple, rich, and full of flavor.
For more summer pasta recipes, check out our Tuna Pasta Salad, Italian Tuna Pasta, Asparagus Carbonara, Caprese Pasta Salad.

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 fastโwhile the pasta cooks, you build the sauce in one pan.
Zucchini get sautรฉed 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 fussโno 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 sausageโs 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 bestโtender and sweet. Yellow summer squash also works well if thatโs what youโve 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 sautรฉing. 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 flavorsโespecially 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 2: Sautรฉ the Zucchini
While the sausage is cooking, cut the zucchini in half lengthwise and scoop out the seeds if theyโre large. Chop into medium-sized chunksโbig 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 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 waterโit 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 ยผ 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.

Tips
- Use quality sausage: Go for fresh Italian sausageโmild or spicyโsince itโs the backbone of flavor in this Italian sausage pasta.
- Donโt 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. Itโs 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 youโll 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 satisfyingโideal 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
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.
Yes! While ricotta gives a creamy yet light texture, you can use mascarpone, cream cheese, or even a dollop of crรจme fraรฎche for a richer sauce. Just make sure to loosen it with some pasta water for that silky finish.
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.
You can, but cooking fresh sausage with garlic and fennel seeds adds way more flavor. Itโs worth the extra few minutes for that rich zucchini and sausage pasta taste.
Absolutely. Zucchini are at their peak in summer, and the lemon zest keeps things fresh and brightโmaking it a perfect summer pasta recipe. It's even delicious served at room temperature!
More Easy Pasta Recipes
- Pici all'Aglione (Tuscan Garlic Pasta)
- Salmon Pasta with Cream Cheese
- Feta Pasta
- Orzo Salad
- Italian Sausage Pasta
- Rasta Pasta with Chicken
- Garlic Parmesan Chicken Pasta
- Bucatini all'Amatriciana
If you tried this Zucchini Pasta Recipe or any other recipe on our blog, please leave a ๐ star rating and let us know how it goes in the comments. We love hearing from you!
Recipe

Zucchini Pasta (Italian Recipe)
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
- ยฝ teaspoon fennel seeds
- 2 tablespoons parmesan grated
- 1 cup whole milk ricotta
- ยฝ lemon the grated zest
- ยฝ teaspoon salt or more to taste
- ยผ teaspoon black pepper
Instructions
- Cook the Sausage: Sautรฉ 2 cloves garlic (crushed) and ยฝ teaspoon fennel seeds in 2 tablespoons extra virgin olive oil until fragrant.Add 6 ounces Italian sausages (casings removed), break it up, and cook until browned.
- Sautรฉ the Zucchini: Cut 3 medium zucchini into chunks, removing seeds if large. Add to the sausage, season with a pinch of salt and pepper, and cook until tender but still firm (about 5 minutes). Discard garlic cloves.
- Make Sauce & Cook Pasta: Cook 12 ounces short pasta in salted water until al dente. Reserve 1 cup pasta water. In a bowl, mix 1 cup whole milk ricotta, 2 tablespoons parmesan, the zest of ยฝ lemon, ยฝ teaspoon salt, ยผ teaspoon black pepper, and ยผ cup pasta water until smooth.
- Combine & Serve: Toss pasta with sausage and zucchini. Stir in ricotta sauce, adding more pasta water as needed. Serve hot with extra parmesan and black pepper.
Notes
- Short pasta: Rigatoni or mezzemaniche are ideal. Penne, fusilli, or orecchiette also work great.
- Zucchini: Use fresh, medium zucchini. Yellow squash is a fine substitute.
- Italian sausage: Mild or spicy both work. Chicken sausage is a lighter option.
- Olive oil: Extra virgin is best, but regular or even butter will do in a pinch.
- Garlic: Fresh cloves bring more flavor than powderโworth it.
- Fennel seeds: Optional, but great for echoing classic sausage flavor.
- Parmesan: Parmigiano or Grana Padano are best. Pecorino for a sharper kick.
- Ricotta: Whole milk gives the best texture. Avoid fat-free. Mascarpone or cream cheese work too.
- Lemon zest: Optional, but brightens the dishโespecially nice in summer.
- Use good sausage: Fresh Italian, mild or spicyโit's key to the flavor.
- Donโt overcook zucchini: Keep them tender with a bit of bite.
- Remove seeds: Scooping out large zucchini seeds keeps the sauce from getting watery.
- Save pasta water: It makes the sauce silkyโalways reserve extra.
- Whisk ricotta separately: For a smooth sauce, mix ricotta, parm, and zest with pasta water first.
- Use ridged pasta: Rigatoni, mezzemaniche, or penne catch the sauce best.
- Add lemon zest last: Keeps the flavor fresh and balances the richness.









Karen says
Absolutely loved this recipe! Made it last night here in Chicago and my whole family went back for seconds. So easy, creamy, and full of flavor. Definitely going into our regular dinner rotation!
Nico Pallotta says
Thanks so much, Karen! So happy to hear it was a hit with the whole family. Big hugs from Italyโand grazie for cooking with us! ๐ฎ๐น๐