Prep the ingredients: Bring a large pot of water with a large pinch of salt to a boil. Quarter the zucchinis lengthwise, then thinly slice widthwise. Halve, peel, and thinly slice the onions. Mince or grate the garlic. Cut the lemon into wedges. Remove the sausage from its casing.

Cook the sausage: Heat a large drizzle of oil in a large pan over medium-high heat. Add the sausage and cook, breaking the meat up into pieces, for 5-6 minutes, until golden brown and cooked through. Set aside.

Cook the vegetables: Add the onions, zucchini, and another large drizzle of oil to the same pan over medium heat and cook, tossing, for 5-6 minutes, until softened. Add the garlic, thyme, and a pinch of chili flakes (to taste, add a little and go up from there) and cook for 30 seconds, until fragrant. Season with salt and pepper.

Cook the linguine: Add the linguine to the boiling water and cook for 9-10 minutes, until al dente. Drain.

Add the sausage and diced tomatoes to the pan with the zucchini and simmer until the rest of the meal is ready. Season with salt and pepper. TIP: Depending on the sweetness of your tomatoes, you may want to add up to a teaspoon of sugar to the sauce.

Add the drained linguine to the pan and toss to combine. Finish with a squeeze of lemon.

Divide the linguine between bowls and sprinkle with Parmesan cheese. Serve with a wedge of lemon, if desired, and enjoy!