Chicken Sausage Pasta with Zucchini

Yields 4 servings
Adapted from some random blog somewhere on the interweb

Ingredients:
12 ounces (1 package) chicken apple sausage, sliced
1 large onion, diced
6 to 8 cloves garlic, minced
1/4 to 1/2 tsp crushed red pepper (depending on the level of spice you like)
1/2 tsp salt, Kosher
4 cups chicken broth, low-sodium (I prefer Pacific brand)
8 ounces pasta, a small shape like wagon wheels, rotini is also great
1 large zucchini, small to medium chopped
1/4 cup cheese, Parmesan, grated, divided
2 Tbls lemon juice
1 pint grape tomatoes, cut in half
4 to 6 basil leaves, julienne

Directions:

Heat chicken broth in a 4-quart pot until boiling. Drop in the pasta and cook for 10 minutes. Remove pasta from the broth and reserve the remaining broth – you need this later!

While the pasta is cooking, prep everything else.

In a large Dutch oven or sauté pan, heat 1 tablespoon of olive oil over medium high heat. Add the sausage and onion and sauté until the sausage is browned and the onions are softened and begin to caramelize, about 10 minutes.

Add the garlic, salt and pepper and mix well. Let cook 1 minute. You will really smell the garlic and pepper. Keep everything moving in the pan.

By now, the pasta is done and you have the remaining broth left over. Pour this into the hot pan to deglaze – scrape up any fond in the pan and mix everything around.

Add in the zucchini. Place a lid on the pan and cook about 3 minutes.

Add in the cooked pasta, lemon juice, 3 tablespoons of the Parmesan (or more if you would like) and the tomatoes. Stir well. Replace the lid and cook another 3 to 5 minutes.

Serve in pasta bowls, top with additional cheese and basil.