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Skillet Pasta with Sausage
with spinach / zucchini / roasted bell peppers

Active: 35 min Total: 35 min

This skillet pasta is packed with veggies and finished under the broiler to give the parmesan cheese topping a bit of color and texture.

Ingredients

Servings:
4
Metric
Skillet Pasta with Sausage and Spinach:
  • Artichokes, frozen - 6 oz, chopped
  • Zucchini - 10 oz, cubed
  • Sausage, pre-cooked - 16 oz, cubed (any type of pre-cooked sausage; we like chicken apple sausage)
  • Garlic - 4 cloves, chopped
  • Roasted bell peppers - 1/2 cup, chopped (from a jar of roasted red bell peppers)
  • Pasta, gluten-free fusilli or rotini - 8 oz
  • Baby spinach - 5 oz, chopped
  • Butter - 3 Tbsp
  • Flour, any gluten-free - 2 Tbsp
  • Oregano, dried - 1/2 tsp
  • Stock, any type - 1 1/2 cups
  • Cheese, parmesan - 2 oz, grated

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Artichokes / Zucchini / Sausage / Garlic / Roasted bell peppers - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Pasta - Boil pasta according to package directions. If prepping in advance, toss with some oil to prevent sticking. (Can be done up to 2 days ahead)
  3. Spinach - Roughly chop spinach. (Can be done up to 2 days ahead)

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Make

  1. Turn on the oven’s broiler. Place an oven rack 6” / 15 cm from the heat source.
  2. Heat a large skillet (it should be large enough to hold all of the ingredients, including pasta) with butter over medium heat. When butter melts, add zucchini and sausage with a pinch of salt and saute until zucchini is tender, 4 to 5 minutes.
  3. Stir in flour and oregano until no dry spots remain.
  4. Pour in stock and add spinach and garlic. Saute until spinach is wilted, ~3 minutes (you can cover the pan with a lid to speed things up).
  5. Remove pan from heat and stir in pasta, artichokes, and roasted bell peppers. Taste and season with some salt and pepper.
  6. Grate cheese over top of pasta and place skillet under the broiler. Broil just until the parmesan topping is golden brown, ~2 minutes. (Be careful - the handle of the skillet will get very hot!)
  7. Serve pasta immediately and enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (78)
Gluten-free (3)
Paleo (5)
Vegetarian (14)

51 reviews

Ours ended up more like soup than pasta in a sauce. I'd omit the broth next time, but otherwise we liked it.

By: Jenn
Posted: Mar 21, 2019
Diet: Original
0 Helpful

I liked how fast it came together, but I felt it was a little bland?? Maybe a little more seasoning in the sauce? I skipped the artichokes because they aren’t a family favorite.

By: Lindsey
Posted: Mar 21, 2019
Diet: Original
0 Helpful

Very good, everyone loved it. Sauteed mushrooms would have brought it over the top.

By: Sara
Posted: Mar 20, 2019
Diet: Original
0 Helpful

This was really good! I went a tad less on the broth because of reviews stating it was too watery, but I think it was unnecessary. I also just used marinated artichokes since I couldn't find frozen - worked out great!

By: Zoey
Posted: Mar 19, 2019
Diet: Original
0 Helpful

Delicious and easy! Didn't add zucchini because I forgot to buy it..

By: Tarin
Posted: Mar 19, 2019
Diet: Original
0 Helpful

Good and easy! Subbed white wine for stock.

By: Michelle
Posted: Mar 19, 2019
Diet: Original
0 Helpful