Zucchini, parmesan and lemon spaghetti

By Vanessa Gianfrancesco
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  • 1 500 gram package spaghetti
  • 3 tablespoons olive oil
  • 3 sausage links of your choice (my favourite is an Italian mild sausage)
  • 6 green onions thinly sliced
  • 2 cloves of garlic, minced
  • 2 zucchini halved and thinly sliced
  • 1 teaspoon salt, 1 teaspoon freshly cracked pepper
  • 1 lemon, zested and halved
  • 1 cup 35 % cooking cream
  • 1 cup Parmigiano Reggiano
  • Fresh parsley and chives finely chopped to garnish


1. Bring a large stock pot filled with water to a rolling boil, salt liberally and cook the spaghetti about 1-2 minutes shy of the suggested cooking time on the box.

2. In a large sauté pan, warm the olive oil, remove the sausage meat from the casings and using a wooden spoon break up the meat and brown. Add the green onions. Cook for 2-3minutes then add the garlic and the zucchini. Season with salt and pepper. Cook for an additional 4-5 minutes or until you get some color on the zucchini. Add the zest and juice of 1 lemon.

3. Strain the spaghetti and add right into the sauté pan. Add ½ cup of cooking liquid and the cooking cream. Allow the sauce to come together and really absorb into the spaghetti, stirring often. This usually takes about 2-3 minutes.

4. Add the parmigiano Reggiano, turn off the heat and serve!

5. Garnish with extra parmigiano Reggiano, chives and parsley

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