This easy family dinner is made with simple ingredients and perfect for a summer weeknight meal. Made with fresh zucchini, tender spaghetti and ground Italian sausage in a creamy Alfredo sauce.
Prepare pasta according to package directions. Set aside.
In a large skillet over medium heat, break apart the Italian sausage into small small pieces while it cooks. Cook until no longer pink (about 5 to 6 minutes) and set aside.
In a large skillet over medium-high heat, add olive oil. Saute zucchini, onions, and garlic until the zucchini is golden brown on both sides (3 to 4 minutes). Remove from the pan and set aside.
Lower the heat to low and melt the butter. Whisk in the flour until combined, about 1 minute. Slowly add the chicken broth continuing to whisk to avoid lumps forming.
Whisk in the heavy cream and allow to simmer, stirring often, for 3 minutes or until the sauce thickens.
Squeeze the lemon in the sauce and add the salt and pepper. Stir in the cooked pasta, sausage and zucchini mixture. Garnish with parsley and Parmesan cheese and serve.