Gemelli Pasta with Sausage, Vodka Sauce, Zucchini & Spinach

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This dinner was a huge hit with the family—hearty, saucy, and packed with flavor, but still balanced thanks to fresh zucchini and spinach. We used Gemelli pasta, which does a great job holding onto that rich vodka sauce. But use what you’ve got—penne, rotini, or even protein pasta all work great here.

Definitely one of those meals that’s going into our weeknight rotation.

🍝 What You’ll Need

• 12 oz Gemelli pasta (or any pasta of your choice)
• 1 lb Italian sausage (sweet or spicy, casings removed)
• 1 tbsp olive oil
• 1 medium zucchini, halved lengthwise and sliced
• 2 cups baby spinach
• 2 cups vodka sauce (jarred or homemade)
• Salt and pepper to taste
• Optional: 1/4 cup julienned sun-dried tomatoes
• Optional: pinch of red pepper flakes and grated parmesan for serving

👨‍🍳 Let’s Cook

1. Bring a large pot of salted water to a boil. Cook pasta per package directions. Reserve 1/2 cup pasta water and drain.
2. In a large skillet, heat olive oil. Brown sausage, breaking it up as it cooks (about 7–8 minutes).
3. Add zucchini and sauté for 4–5 minutes. Stir in sun-dried tomatoes if using.
4. Fold in spinach and let it wilt down.
5. Reduce heat and stir in vodka sauce. Simmer for 3–5 minutes, thinning with a splash of pasta water if needed.
6. Toss in your cooked pasta and stir to coat. Season to taste with salt, pepper, and red pepper flakes.
7. Top with grated parmesan and serve hot.

🥗 Side: Simple Green Salad with Vinaigrette

• 4 cups mixed greens (spring mix, arugula, romaine, or a blend)
• 1/4 cup red onion, thinly sliced
• 1/4 cup cucumber, halved and sliced
• 1/4 cup grape tomatoes, halved

For the vinaigrette:

• 1 tbsp olive oil
• 1 tbsp red wine vinegar (or balsamic)
• 1/2 tsp Dijon mustard
• Salt and pepper to taste

Whisk together and toss with the salad right before serving. Super easy, super fresh.