Preheat your oven to 450°F and position a rack in the upper-middle area. While the oven heats, slice the zucchini into 1/2-inch thick half-moons, halve the cherry tomatoes, mince the fresh garlic, and zest the lemon before juicing it. Having everything prepped and ready before roasting ensures you can work efficiently once the sausages hit the pan.

On a large baking sheet, toss the chicken sausages, zucchini, and tomatoes with 3 tablespoons of olive oil, salt, pepper, garlic powder, Italian seasoning, minced garlic, and red pepper flakes until well coated. Spread everything in a single layer and roast for 10 minutes. After 10 minutes, switch the oven to broil and cook for the final 2 minutes to caramelize and lightly char the vegetables and sausage skin. This high heat finish develops deep flavor and creates those desirable golden edges.

While the sausages and vegetables are roasting, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. I like to start the pasta about halfway through the roasting time so everything finishes around the same time. Drain the pasta, reserving about 1/2 cup of pasta water for later adjustments if needed.

In the warm pasta pot, add the butter, lemon zest, lemon juice, and freshly grated parmesan cheese to the drained pasta. Toss gently until the pasta is evenly coated and creamy—the residual heat will melt the butter and cheese into a silky sauce. I prefer using freshly grated parmesan here because it melts more smoothly than pre-grated versions. Stir in the roasted sausages, zucchini, and tomatoes from Step 2, combining everything gently to avoid breaking the vegetables and sausages.

Divide the pasta among serving bowls and top with fresh basil, additional black pepper, and more freshly grated parmesan if desired. Serve immediately with lemon wedges on the side and a drizzle of balsamic glaze if you like—the acidity adds a beautiful tangy sweetness that complements the richness of the butter and cheese.