Bring a large pot of salted water to a boil. Cook the quinoa penne according to the package directions until al dente. Reserve ¼ cup of the pasta water, then drain.

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced Spinach Feta Chicken Sausage and cook for 5–6 minutes, turning occasionally, until browned.

Add the zucchini and cook for 4–5 minutes, until just tender. Stir in the garlic and oregano and cook for 30 seconds, until fragrant.

Reduce the heat to low. In a small bowl, whisk together the Greek yogurt, feta, lemon juice, and lemon zest. Stir the mixture into the skillet, then add the cooked pasta. Toss until evenly coated, adding a splash of the reserved pasta water as needed to create a smooth, creamy sauce.

Season with salt and black pepper to taste. Sprinkle with fresh parsley or basil and a pinch of crushed red pepper flakes, if desired.

Serve immediately with an extra sprinkle of feta on top. Enjoy!