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

Active: 35 minTotal: 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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% Daily Value
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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)

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!

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Reviews

This meal has 50 reviews

I think I cooked the baby spinach too long because it turned a little bitter. Next time I would increase the peppers to balance it out a little.

By: Jenna
Posted: Mar 17, 2019
Diet: Original

A bit liquidy. Flavor was there but next time I will reduce the stock.

By: Mel
Posted: Mar 17, 2019
Diet: Original

Huge fan!!!! Very spinachy, which I like. I used roasted red peppers.

By: Erin
Posted: Mar 16, 2019
Diet: Paleo

I was SO EXCITED to eat leftovers today! Great one skillet meal!

By: Kathy
Posted: Mar 16, 2019
Diet: Original

Yum! Came together quickly. Couldn't find frozen artichokes so I used jarred. Upped the spinach and peppers a bit. Very tasty!

By: Kelley
Posted: Mar 15, 2019
Diet: Original

No artichokes as I couldn't find them in the store, but I added some sliced up baby bellas, and this was soo good! The leftovers were just as good, and I felt like there was a good amount of veggies to offset the tortellinis.

By: Lily
Posted: Mar 15, 2019
Diet: Original