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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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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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Nutrition Facts

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

This meal has 50 reviews

We all loved this recipe! It was easy to make and came together quickly. We did use 20oz of pasta and added more flour, butter, and stock to match. We also used canned artichokes. We will surely be making this again!

By: Wendy
Posted: Mar 14, 2019
Diet: Original

used mushrooms instead of spinach. it was quick and easy!

By: Meredith
Posted: Mar 13, 2019
Diet: Paleo

This was fine, but wasn't good enough to warrant the extra fuss of the roux and broth - I could have just tossed the cooked tortellini with olive oil, lemon and fresh herbs and it would have tasted just as good.

By: Sarah
Posted: Mar 13, 2019
Diet: Vegetarian

This recipe was amazing! For Italian recipes I always just follow my own way with the spices since it’s pretty hard to ruin a pasta dish with too much oregano. I added some basil, parsley, thyme, pepper, etc. until I was satisfied with the flavor and I also added some sausage medallions. I also had some leftover mozzarella so I added that and then the Parmesan. It was so good!!!

By: Alexandra
Posted: Mar 13, 2019
Diet: Original

We didn't want cheesy tortellini so we made this with farfalle and it turned out tasty. Used canned artichoke hearts and let the sauce sit a bit to thicken. We added extra garlic and looked forward to leftovers!

By: Angela
Posted: Mar 13, 2019
Diet: Original

I would add more seasoning next time, but otherwise it was really good. I had a little chicken that needed to be used so I cooked that up and added it in.

By: Kathryn
Posted: Mar 13, 2019
Diet: Original