Zucchini Linguine with Creamy Pesto Sauce

You just can’t live without creamy pasta? For a healthier alternative that is plain delicious, think of replacing carb-heavy pasta with julienned zucchini (or zucchini spirals known as zoodles if you own a spiralizer). A little white wine, some pesto and Parmesan, plus our super popular Johnsonville® Mild Italian Sausage Meat—dinner is served!


Prep Time


Cook Time


What You Need
olive oil
4 medium
zucchinis, julienned
1 clove
garlic finely chopped
1/3 cup
white wine
3 tbsp
basil pesto
1/3 cup
heavy (35%) cream
Fresh Parmesan cheese, grated (optional)
Fresh basil, for garnish (optional)
Salt and freshly-ground pepper
  • In a large skillet, heat a drizzle of olive oil on medium-high. Add the zucchini and stir-fry for 2 minutes. Season, add the garlic and mix. Remove from pan and set aside.
  • Add the sausage meat to the pan and cook 7–10 minutes, stirring regularly but leaving large bites. If necessary, remove excess fat, then pour in white wine and bring to a boil. Add pesto and cream. Simmer over low heat 5–6 minutes.
  • Add the zucchini linguine and mix gently. Leave the zucchini to warm in the sauce for 1–2 minutes and serve immediately. Season with pepper, and garnish with Parmesan and fresh basil if desired.
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