One-Pan Sausage and Vegetable Pasta

Ingredients

• 12 ounces short pasta
• 1 tablespoon olive oil
• 12 ounces Italian sausage
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 can diced tomatoes
• 2 1/2 cups chicken broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 cup grated Parmesan
• 1 tablespoon fresh lemon juice or apple cider vinegar (for balancing flavor at the end)
• 1 to 2 tablespoons chopped fresh herbs such as parsley, basil, or cilantro
• Optional garnish: red pepper flakes, extra grated cheese, or toasted nuts/seeds

Instructions

1. Brown the sausage in a large deep skillet, breaking it up as it cooks.
2. Add the zucchini and bell pepper and cook for 3 minutes.
3. Stir in the pasta, tomatoes, broth, Italian seasoning, and salt.
4. Simmer uncovered until the pasta is tender and most of the liquid is absorbed.
5. Stir in Parmesan before serving.
6. Taste and adjust seasoning with a pinch of salt, black pepper, and a squeeze of lemon if needed so the final dish tastes balanced.
7. Rest the dish for 2 to 3 minutes before serving so the juices redistribute and the sauce settles into the ingredients.
8. Serve with a simple side such as steamed vegetables, a crisp salad, or warm bread to round out the meal.

Helpful Tips

• Use short pasta shapes so they cook evenly in the pan.
• Add extra broth if you want a looser sauce.
• Swap sausage for turkey sausage if you want a lighter version.
• Meal prep tip: portion leftovers into airtight containers while still slightly warm so weeknight reheating is faster.
• Storage tip: refrigerate leftovers for up to 3 days and reheat gently with a splash of water or broth to keep texture from drying out.