Spring Harvest Pasta
Ready for a fresh, simple meal that tastes like summer in a bowl? ☀️🍝
This week’s recipe is a Summer Harvest Pasta made with juicy tomatoes, tender zucchini, and savory chicken sausage. It’s the kind of dish that comes together easily on a busy night, but still feels vibrant, nourishing, and satisfying. Let’s get into it!
Let’s dig in!
Total time: 35 Minutes | Prep Time: 15 Minutes | Cook Time: 20 Minutes
Servings: 8
1 × 16-oz package gluten-free pasta (Trader Joe’s Brown Rice & Quinoa)
8 chicken sausages, sliced (Trader Joe’s Garlic & Herb)
16 oz cherry tomatoes, halved
3 large zucchinis, diced
1 × 24-oz jar Rao’s Marinara sauce
3 Tbsp balsamic vinegar
2 cloves garlic, minced
1 bunch fresh basil, chopped (reserve some for garnish)
Juice + zest of ½ lemon
1 Tbsp Italian seasoning
½ Tbsp garlic salt (adjust to taste)
Pepper, to taste
Optional: 1–2 tsp olive oil for sautéing
Prep: Bring a large pot of salted water to a boil for the pasta. Dice zucchini, halve cherry tomatoes, slice sausages, chop basil, and zest/juice the lemon.
Cook pasta: Cook pasta according to package directions (usually 8–10 min for al dente). Drain and set aside.
Sauté sausage & veggies: In a large deep skillet or pot over medium heat, brown the sliced sausages (4–6 minutes). Add minced garlic, Italian seasoning, garlic salt, and pepper; cook 30–60 seconds until fragrant. Add diced zucchini and cook 3–4 minutes. Stir in halved cherry tomatoes and cook 2–3 minutes until they start to blister.
Build the sauce: Pour in the full 24-oz jar of Rao’s Marinara. Add 3 Tbsp balsamic vinegar, lemon juice, and lemon zest. Simmer 5–7 minutes until vegetables are tender-crisp. Taste and adjust seasoning (more garlic salt, pepper, or a splash of balsamic if desired).
Combine: Add the drained pasta to the skillet and toss well to coat everything. Stir in most of the chopped fresh basil and heat through for 1–2 minutes.
Serve: Divide into 8 portions. Garnish each with extra basil, a little fresh lemon zest, and cracked pepper.
460-480 Calories | 20 g Protein | 54-57 g Carbs | 15-16 g Fat | 7 g Fiber
Tatum’s Recipe Hacks:
🍃 Want to spice things up? Add a pinch of red pepper flakes or sliced Calabrian chilis while sautéing the garlic for a subtle heat that pairs perfectly with the balsamic and lemon.
❓ 🥬 Did you know zucchini is technically a fruit? Botanically, it’s classified as a summer squash because
Let’s work together! Want individualized meal and snack ideas that align with your nutrition and wellness goals?
Contact me at tatum@equilibriumnutrition.net for more questions.
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Cheers to thriving together!
