Careme

Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  8 oz, sliced into coins or removed from casing and crumbled $5.99
• Private Selection® Italian Cavatappi

  6 oz dry pasta $1.67
• Organic Zucchini Squash

  1 medium zucchini, halved lengthwise and sliced $3.79
• Private Selection® Fresh Petite Cherry Snacking Tomatoes

  1 heaping cup, halved $5.00
• Simple Truth Organic® Basil

  1/3 cup loosely packed leaves, torn $2.79
• Kroger® Fresh Lemons Bag

  1 lemon, zested and juiced $4.99
• Garlic

  2 cloves, thinly sliced or minced $0.79
• Olive oil

  1 tablespoon
• Kosher salt

  to taste
• Black pepper

  to taste
• Crushed red pepper flakes

  pinch, optional
• Grated Parmesan cheese

  2 tablespoons, optional for serving
• Santa Margherita Pinot Grigio Italy White Wine

  750 ml $23.99

Instructions

1. Bring a medium pot of salted water to a boil. Slice the chicken sausage, halve the tomatoes, slice the zucchini, mince the garlic, zest and juice the lemon, and tear the basil.
2. Cook the cavatappi until just al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken sausage and cook until browned and cooked through, about 5 to 7 minutes.
4. Add the zucchini with a pinch of salt and black pepper. Sauté until lightly browned but still tender-crisp, about 4 minutes.
5. Stir in the garlic and optional red pepper flakes for 30 seconds, then add the cherry tomatoes and cook just until they begin to soften and release juices, about 2 minutes.
6. Add the drained cavatappi, lemon zest, 1 tablespoon lemon juice, and 1/4 cup reserved pasta water. Toss over medium heat until glossy, adding another splash of pasta water if needed.
7. Turn off the heat and fold in most of the basil. Taste and adjust with more lemon juice, salt, and pepper.
8. Plate in shallow bowls and finish with remaining basil, Parmesan if using, and a small drizzle of olive oil.