9 oz. Italian sausage 2 cloves garlic 1 lemon 1 teaspoon chili flakes 1 box diced tomatoes 6 oz. linguine 1 red onion 1 zucchini 1 oz. Parmesan cheese 1 teaspoon dried thyme 2 teaspoon olive oil

1. Bring large pot of water with salt to a boil. Quarter zucchini lengthwise, then thinly slice lengthwise. Halve, peel and thinly slice the onion. Mince or grate the garlic. Cut half the lemon into wedges. Remove the sausage from its casing.

2. In a large pan, heat a drizzle of olive oil over medium high heat, and cook the sausage for 5-6 minutes, until golden brown. Set aside. In the same pan, add another drizzle of olive oil and cook onions and zucchini, tossing for 5-6 minutes, until softened. Add garlic, thyme and chili flakes and cook for 30 seconds, until fragrant. Season with salt and pepper.

3. Cook the linguine until al dente. Drain.

4. Add the sausage and diced tomatoes to the pan with the zucchini and onion and simmer until the rest of the meal is ready. Season with salt and pepper.

5. Add the drained linguine to the pan and toss to combine. Finish with a squeeze of lemon. Serve with lemon wedges and and sprinkle of Parmesan cheese.