Careme

Ingredients

• Hemplers Ground Hot Italian Sausage - 16 Oz 16 oz $5.99
• Green Zucchini Squash 1 lb $1.60
• Spinach - 8 Oz salad or bunch equivalent 4 oz $2.99
• On The Vine Red Tomato - Each (Traditionally comes on the vine) 1 lb $0.45
• Yellow Onion 1/2 lb $0.97
• Garlic 3 cloves $1.25
• Lemon Large 1/2 $1.25
• Dried penne or rigatoni 6 oz
• Olive oil 1 tbsp
• Red pepper flakes pinch, optional
• Italian seasoning or dried oregano 1 tsp
• Parmesan cheese 1/4 cup grated
• Kosher salt to taste
• Black pepper to taste

Instructions

1. Bring a large pot of well-salted water to a boil. Dice 1/2 pound yellow onion. Mince 3 garlic cloves. Cut 1 pound zucchini into half-moons about 1/3 inch thick. Roughly chop 1 pound tomatoes. Roughly chop 4 ounces spinach if the leaves are large. Cut 1/2 lemon into wedges.
2. Cook 6 ounces dried penne or rigatoni in the boiling water until just al dente. Reserve 1 cup pasta water, then drain the pasta.
3. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 16 ounces hot Italian sausage and break it up with a spoon. Cook for 5 to 6 minutes until browned and cooked through.
4. Add the 1/2 pound diced yellow onion to the skillet with the sausage and cook for 2 to 3 minutes until softened. Stir in the 3 minced garlic cloves, 1 teaspoon Italian seasoning or dried oregano, and a pinch of red pepper flakes if using. Cook for 30 seconds until fragrant.
5. Add the 1 pound chopped tomatoes and 1 pound zucchini half-moons. Season with 1/2 teaspoon kosher salt and black pepper. Cook for 6 to 8 minutes, stirring occasionally, until the tomatoes break down into a chunky sauce and the zucchini is tender but not mushy.
6. Add the drained pasta to the skillet along with 4 ounces spinach and 1/4 cup reserved pasta water. Toss for 1 to 2 minutes until the spinach wilts and the sauce lightly coats the pasta. Add more pasta water as needed for a glossy finish.
7. Turn off the heat and stir in 1/4 cup grated Parmesan and a squeeze from the 1/2 lemon. Taste and adjust with more salt, pepper, or lemon as needed.
8. To plate, twirl or spoon the pasta into shallow bowls, making sure the zucchini and sausage are visible on top. Finish with extra Parmesan, black pepper, and a small lemon wedge on the side for brightness.