Preparation Steps

• Heat the oven to 425°F. Line a large rimmed sheet pan with parchment for easy cleanup. Prep the vegetables and aromatics, slice the sausages, and zest and juice the lemon.
• On the sheet pan, toss the sausage, zucchini, tomatoes, and shallot with 2 tbsp olive oil, kosher salt, black pepper, garlic powder, Italian seasoning, red pepper flakes, balsamic vinegar (if using), and half of the minced garlic. Spread in an even layer.
• Roast for 12 minutes, stir, then roast 4 to 6 minutes more, until the zucchini is tender and the edges of the sausage are browned. For deeper color, broil 1 minute at the end while watching closely.
• Meanwhile, boil the pasta in well-salted water until just al dente. Reserve about 3/4 cup pasta water, then drain.
• Return the empty pot to medium heat. Add the remaining 1 tbsp olive oil and the butter. When the butter foams, add the remaining minced garlic and cook 30 seconds, just until fragrant. Stir in 1/2 cup reserved pasta water, the lemon zest, and 2 tbsp lemon juice; simmer 1 minute to emulsify.
• Take the pot off the heat and add the drained pasta and 1 cup of the Parmesan. Toss until glossy, adding a splash more pasta water as needed so the sauce clings to the noodles.
• Fold in the roasted sausage and vegetables along with any pan juices. Taste and adjust with more salt, pepper, or lemon juice to balance.
• Transfer to a 9×13-inch baking dish and sprinkle with the remaining 1/2 cup Parmesan. Bake at 425°F for 5 to 7 minutes, until the cheese melts and the top is lightly golden. Garnish with basil and cracked black pepper. Serve hot with lemon wedges.