Zucchini and Grilled Corn Pasta with Chicken Sausage and Garlic-Basil Dressing

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Zucchini and Grilled Corn Pasta with Chicken Sausage and Garlic-Basil Dressing

Zucchini noodles aren’t just for using as a noodle alternative, they’re great to stir into pastas as another way to enjoy zucchini! This summertime friendly pasta does exactly that!

Zucchini and Grilled Corn Pasta with Chicken Sausage and Garlic-Basil Dressing

When I first started this blog, I wouldn’t have dared to post a “regular” pasta recipe. I was basically screaming at the top of my lungs, “You don’t need to eat pasta anymore!” and that was just because that was my M-O: to get people to spiralize as a way to eat pasta!

Zucchini and Grilled Corn Pasta with Chicken Sausage and Garlic-Basil Dressing

However, things have changed, and I’ve realized over the years that there are more ways to enjoy zucchini noodles and one of those ways is to spiralize zucchinis into chip slices and use them as pasta salads, in salads, in soups, as pizza toppings, and even stirred into pasta dishes!

It’s quick, easy, and an enjoyable, quick-cooking zucchini shape to incorporate into your pasta dishes – ditch the cubes! What I love most about this dish is that it’s packed with summertime produce: corn, tomatoes, zucchini, and basil. You can literally shop for this one at the farmer’s market.

Zucchini and Grilled Corn Pasta with Chicken Sausage and Garlic-Basil Dressing

The dusting of Parmesan at the end is purely optional, but I think it adds a nice salty kick and complements the rest of the ingredients. And if you’re a vegetarian, ditch the chicken sausage or use an alternative, like No Evil Foods brand, which I’ve been loving lately.



Zucchini and Grilled Corn Pasta with Chicken Sausage and Garlic-Basil Dressing

Prep Time5 mins
Cook Time25 mins
Total Time30 mins


  • 2 ears of corn
  • 1 tablespoon olive oil + more to brush
  • 1 medium zucchini
  • 1 8 oz box penne pasta
  • 1 12 oz package pre-cooked sausage links I like Bilinski’s brand
  • 1.5 cups cherry tomatoes
  • salt and pepper
  • to garnish: grated Parmesan cheese
  • For the dressing:
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons red wine vinegar
  • ½ cup chopped fresh basil
  • 2 large garlic cloves sliced
  • salt and pepper


  • Preheat the grill to 450 degrees. Brush corn with olive oil and place on the grill over direct heat. Turn the corn every 5 minutes and cook until kernels are fork tender. Set aside.
  • Meanwhile, prepare your dressing. In a small bowl or dressing shaker, add the olive oil, garlic, basil, salt, and pepper.
  • Slice your zucchini through lengthwise, careful not to pierce past the center. Spiralize on Blade C and set aside.
  • Meanwhile, place a medium pot filled halfway through with water over high heat and bring to a boil. Once boiling, add your pasta and cook to your package instructions.
  • While pasta cooks, heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the chicken sausage and cook until browned, about 5 minutes. Immediately add in the zucchini and tomatoes, season with salt and pepper, and cook, tossing occasionally, until tomatoes burst and zucchini is softened to your preference, about 5 minutes.
  • In a large bowl, shave the kernels off one corn. Add the zucchini, tomatoes, pasta, and drizzle with dressing. Toss to combine.
  • Divide the pasta onto plates and shave the remaining corn ear over each plate. Garnish with Parmesan cheese, if using and extra pepper.

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Kayla Keller says:
Is this dish supposed to be served hot or cold? Can’t wait to try!
Meaghan says:
You can definitely do either!
Mair says:
This is so good I've made it two days in a row! My husband said it's the best dish I've made in awhile and my 2 year old also loves it so it will for sure be a staple!
Meaghan says:
That's such a WIN! We love that!

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I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas

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you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

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