16 oz bow-tie pasta
2 lbs zucchini, sliced
6 oz chicken sausage (I used a spinach, fontina cheese and garlic kind from Trader Joe's), sliced
juice of 1 lemon
8 oz marscapone cheese
1/2 tsp salt
1/2 tsp pepper
1/4-1/2 tsp red pepper flakes
2 T olive oil
1 shallot, minced
2 garlic cloves, minced
Cook the pasta in boiling salted water until el dente. Drain and keep warm.
In a large skillet or heavy-bottomed pot, heat the olive oil over medium heat. Add the zucchini slices and sausage and saute for 5 minutes or until zucchini is just about tender but not mushy. Add the garlic and shallot and saute for another two minutes, stirring frequently.
Add the marscapone cheese and toss well so that the cheese melts. Add lemon juice, salt, pepper and red pepper flakes. The sauce will look broken but will come together when you add the pasta.
Add pasta and serve with additional black pepper and freshly grated Parmesan cheese if desired.