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!
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.
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
Ingredients
- 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
Instructions
- 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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