1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Drain and set aside, reserving about ½ cup of the cooking water. 2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add chicken sausage rounds and cook for about 4–5 minutes per side, until browned and cooked through. Remove to a plate and set aside. 3. In the same skillet, add garlic and red pepper flakes. Sauté for 30 seconds until fragrant. 4. Add zucchini and cook for 3–4 minutes, stirring occasionally, until just tender. Add cherry tomatoes and cook another minute. 5. Return the sausage to the skillet, then add cooked pasta. Toss everything together, adding a splash of reserved pasta water if needed to loosen. 6. Season with salt, pepper, lemon juice, and fresh herbs. Sprinkle with Parmesan before serving.