Creamy zucchini and sausage from Back Pocket Pasta: Inspired Dinners to Cook on the Fly (page 50) by Colu Henry

  • pecorino Romano cheese
  • heavy cream
  • rosemary
  • parsley
  • tomatoes
  • zucchini
  • sweet Italian sausages
  • gigli pasta

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on August 22, 2018

    We liked this quick pasta too. My husband got rid of the pasta water before I could stop him, and I agree it definitely needed some of that water. Oh well-still flavorful!

  • Rutabaga on August 15, 2018

    It's another good, quick to make pasta. I added a little extra tomato, cream, Parmesan cheese (in place of the Romano) and almost a cup of pasta water (I also used a little more than 3/4 pound of pasta). The tomato made the sauce rather pink, so it wasn't the most appealing presentation, but it was a satisfying weeknight dinner.

  • HerBoudoir on June 25, 2017

    Very tasty and quick. Instead of cooking the zucchini in the pasta water, I sautéed it in some olive oil to brown it a little bit. Cut the recipe in half with no issues. Make sure to save the pasta water - it needed about another 1/2 cup of starchy water + to really make the sauce.

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