Turkey Sausage and Zucchini Penne

Bring 3 quarts of water and 1 teaspoon of salt to a boil in a large pot.

While the water heats, wash the 2 medium zucchinis and slice them into 1/4-inch half-moons. Peel and mince the 2 cloves of garlic.

Once boiling, add 8 ounces of dry semolina penne pasta to the pot. Cook for 10 minutes until al dente. Carefully scoop out and reserve 1/2 cup of the starchy pasta water, then drain the remaining pasta.

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 9 ounces of raw sweet Italian turkey sausage (casings removed). Use a wooden spoon to break the meat into small pieces, cooking for 5 to 6 minutes until browned and fully cooked.

Add the sliced zucchini and minced garlic to the skillet with the sausage. Sauté for 4 to 5 minutes, stirring occasionally, until the zucchini is tender-crisp. Season with 1/2 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.

Reduce the skillet heat to low. Add the drained penne, 1/4 cup of the reserved pasta water, and 1/4 cup of grated Parmesan cheese. Toss constantly for 1 to 2 minutes until a glossy, light sauce coats the pasta, adding a splash more pasta water if it seems dry. Serve hot.