Step 1

Prepare pasta according to package directions. Set aside.

Step 2

In a large skillet over medium heat, break apart the Italian sausage into small small pieces while it cooks. Cook until no longer pink (about 5 to 6 minutes) and set aside.

Step 3

In a large skillet over medium-high heat, add olive oil. Saute zucchini, onions, and garlic until the zucchini is golden brown on both sides (3 to 4 minutes). Remove from the pan and set aside.

Step 4

Lower the heat to low and melt the butter. Whisk in the flour until combined, about 1 minute. Slowly add the chicken broth continuing to whisk to avoid lumps forming.

Step 5

Whisk in the heavy cream and allow to simmer, stirring often, for 3 minutes or until the sauce thickens.

Step 6

Squeeze the lemon in the sauce and add the salt and pepper. Stir in the cooked pasta, sausage and zucchini mixture. Garnish with parsley and Parmesan cheese and serve.