Photo of Garden-Style Penne with Sausage & Ricotta by WW

Garden-Style Penne with Sausage & Ricotta

4 - 6
PersonalPoints™ per serving
Total Time
35 min
10 min
25 min
We love this pasta as is, but if you want even more vegetables, you can add a leafy green, such as Swiss chard or kale, to the skillet. Don’t forget to reserve the pasta cooking water; the starch in the water helps bring together all the elements of the dish. This recipe is easy to make for two diners. Use a medium zucchini instead of a small one and double all the remaining ingredients. Simply cook the sausage in a large skillet rather than a medium one.


Uncooked whole wheat penne

1 oz

Uncooked chicken sausage(s)

2 oz, Italian-style, casing removed

Uncooked onion(s)

¼ cup(s), chopped

Garlic clove(s)

1 clove(s), large, minced

Uncooked zucchini

1 small, diced

Fresh cherry tomato(es)

16 medium, halved

Table salt


Black pepper


Fresh basil

2 tbsp(s), minced

Part-skim ricotta cheese

2 tbsp(s)


  1. Cook penne according to package directions, reserving 1⁄4 cup of cooking water when you drain pasta.
  2. Meanwhile, in medium nonstick skillet, add sausage, onion, and garlic. Set over medium heat and cook, stirring with wooden spoon to break up sausage, until browned, about 5 minutes.
  3. Add zucchini, tomatoes, salt, and black pepper. Cook, stirring often, until zucchini is crisp-tender, 2 minutes. Add pasta cooking water and cook for 1 minute more, allowing some of the liquid to evaporate. Add pasta and basil, stirring to combine. Transfer to plate; top with ricotta.
  4. Serving size: 1 2/3 cups