Sausage Broccoli Pasta Recipe
Try this quick and healthy sausage broccoli pasta recipe for a delicious and filling weeknight meal. Perfect for busy nights!
Servings: 8 servings
Calories: 390kcal
Ingredients
- 1 pound dry pasta like penne, cooked according to package instructions
- 12 ounces smoked sausage sliced on diagnol
- 16 ounces broccoli florets
- 1 large carrot sliced thinly
- ½ medium onion sliced thinly
- 3 cloves garlic minced or pressed
- 8 ounces mushrooms sliced
- 3 cups baby spinach
- 1 tablespoon olive oil
- salt and freshly cracked pepper to taste
- pinch red pepper flakes optional
Instructions
- Bring salted water to a boil and cook the pasta according to its package instructions.
- Heat a large skillet with 1 tablespoon olive oil. Add the sausage and cook until it begins to brown. Then add the broccoli, carrots, mushrooms, onion, and garlic. Sautee until the broccoli turns bright green and softens, and the liquid evaporates from the mushrooms. Stir in the spinach and cook until just wilted.
- Drain the pasta and add it to the large skillet, turning to coat the pasta and thoroughly combine veggies. Drizzle with more olive oil if needed and season with salt and freshly cracked pepper to taste. I also like to add a pinch of red pepper flakes but that is optional.
Notes
- Pasta: Penne is a great pasta choice for this recipe, but use whatever pasta you have on hand.
- Sausage: Use a cooked sausage with lots of flavor. I love Aidell's Sweet Basil and Roasted Garlic Sausage, but kielbasa, bratwurst, or any other smoked sausage works here.
- Greens: Spinach is a quick cooking green, but you could also use kale, arugula, or even Swiss chard or bok choy.
Nutrition
Calories: 390kcal | Carbohydrates: 50g | Protein: 16g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 30mg | Sodium: 400mg | Potassium: 582mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2912IU | Vitamin C: 56mg | Calcium: 60mg | Iron: 2mg