Italian · Serves 2
How do you make everyone happy at dinner? A DIY pasta bar! You’ll set out springy cavatappi pasta, roasted zucchini, savory chicken sausage, two sauces—marinara and lemon-garlic cream—crunchy toasted panko, and Parmesan cheese family style so everyone can create their perfect pasta plate. Order extra broccoli for more veggies, or add chicken cutlets!
Adjust racks to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
Trim and halve zucchini lengthwise; cut crosswise into 1⁄2-inch-thick half-moons. Zest and quarter lemon. Halve, peel, and thinly slice onion.
Toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack, tossing halfway through, until tender and lightly browned, 14-16 minutes.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add panko and 1⁄4 tsp Italian Seasoning (1⁄2 tsp for 4 servings); lightly season with salt and pepper (you’ll use the rest of the Italian Seasoning later).
Cook, stirring, until golden brown, 2-3 minutes. Turn off heat; transfer to a small serving bowl. Stir in half the lemon zest. Wipe out pan.
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain and transfer to a large serving bowl; toss with a drizzle of olive oil (large drizzle for 4 servings). Reserve pot.
Heat a drizzle of oil in pan used for panko over medium-high heat. Add sausage* and cook, breaking up meat into pieces, 1-2 minutes.
Add onion and lightly season with salt. Cook, stirring occasionally, until sausage is browned and cooked through, 4-6 minutes more. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
While sausage cooks, in a medium microwave-safe bowl, combine marinara, half the garlic powder (you’ll use the rest later), remaining Italian Seasoning, and 1⁄4 cup water (1/3 cup for 4 servings).
Cover tightly with plastic wrap and microwave until warmed through, 2-3 minutes.
In a second medium bowl, combine cheese roux concentrate, remaining garlic powder, and 3⁄4 cup water (11⁄2 cups for 4 servings).
Heat pot used for cavatappi over medium- high heat. Add cheese roux mixture and bring to a simmer. Cook, stirring occasionally, until slightly thickened, 2-3 minutes.
Reduce heat to low and whisk in cream cheese, remaining lemon zest, and juice from one lemon wedge (two wedges for 4). Cook, stirring, until cream cheese has melted, 1 minute. Taste and season with salt and pepper.
Transfer to a small serving bowl; cover tightly with plastic wrap to keep warm.
Carefully uncover red sauce and cream sauce (watch out for steam!). TIP: If needed, microwave sauces in 30-second increments until warmed through.
Serve pasta, red sauce, cream sauce, zucchini, sausage and onion, panko, Parmesan, and remaining lemon wedges family style and let everyone build their own pasta bowl.
Chicken is fully cooked when internal temperature reaches 165°.
From the same drawer
Add recipes to your shopping list to see ingredients here.
