---
title: Chicken Sausage Pasta Primavera
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chicken-sausage-pasta-primavera-655510421e449ffa962aea3a
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Medium
allergens:
  - Wheat
  - Milk
tags:
  - Pasta
  - Italian
  - Vegetables
  - Quick
  - Dinner
rating: 4.5
rating_count: 5700
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the fresh, lemony taste; some found it a bit bland and suggested adding extra seasoning or garlic
  - theme: Leftovers
    text: Several mentioned it reheated well, with some preferring it cold as a pasta salad the next day
image: "data/recipes/chicken-sausage-pasta-primavera.jpg"
---

Adjust rack to top position and preheat oven to 450 degrees. Bring a #large pot{} of salted water to a boil. Wash and dry produce. Halve, core, and thinly slice @bell pepper{1}. Trim and halve @zucchini{1} lengthwise; slice crosswise into ½-inch thick half-moons. Trim and thinly slice @scallions{2}, separating whites from greens. Zest and quarter @lemon{1}.

Toss bell pepper and zucchini on a #baking sheet{} with a drizzle of @cooking oil{2%tbsp}, salt, and pepper. Roast on top rack until tender and lightly charred ~{15%minutes}.

In a #large skillet{}, heat @olive oil{1%tbsp} over medium heat. Add @italian chicken sausage{2%pieces} and cook until browned ~{5%minutes}. Remove from heat and slice into rounds. Once water is boiling, add @penne pasta{6%oz} to pot. Cook, stirring occasionally, until al dente ~{9%minutes}. Reserve 1½ cups pasta cooking water, then drain. Keep empty pot handy for next step.

Heat a drizzle of cooking oil in the pot used for pasta over medium heat. Add scallion whites and @tuscan heat spice{1%tsp}; cook, stirring ~{1%minute}. Whisk in @cream sauce base{1%cup}, @veggie stock concentrate{1%unit}, and ¼ cup reserved pasta cooking water. Cook, whisking, until slightly thickened ~{2%minutes}. Reduce heat to medium low and whisk in @crème fraîche{2%tbsp} until smooth.

Add drained penne pasta, sliced italian chicken sausage, @peas{1%cup}, half @parmesan cheese{½%cup}, half lemon zest, @butter{1%tbsp}, and a big squeeze of lemon juice to pot with sauce. Cook, stirring, until butter has melted and penne pasta is coated in a creamy sauce ~{2%minutes}. If needed, stir in more reserved pasta cooking water a splash at a time. Stir in roasted veggies. Taste and season with salt and pepper. Add more lemon zest or lemon juice if you like.

Divide pasta between plates or shallow bowls. Top with scallion greens and remaining parmesan cheese. Serve with any remaining lemon wedges on the side.