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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

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
0 Helpful

Quick and tastier than expected. Sauce turned out fine - not watery as others experienced. Not sure why, but we did let it sit a bit before serving. Used canned artichokes. 20oz of pasta because they came in 10oz packages. Husband added red pepper flakes to his, kids and I didn't. Used about twice the garlic and twice the cheese. Made enough for plenty of leftovers.

By: Jennifer
Posted: Mar 13, 2019
Diet: Vegetarian
0 Helpful

Made it as-stated (gluten-free), except with half the sausages because I accidentally didn't buy enough. I think maybe using the sausage amount stated in the recipe would have been too much, so I was happy with half. Wish I could have used tortellini, but for the ease of the recipe and the flavor outcome, I will definitely be making this one again.

By: Laura
Posted: Mar 13, 2019
Diet: Gluten-free
0 Helpful

Used marinated artichoke hearts and added red pepper flakes.

By: Sabrina
Posted: Mar 13, 2019
Diet: Original
0 Helpful

Loved how easy it was to make, but the artichoke and spinach flavor was too earthy and the sauce too bland. If I made this again I would leave out the artichokes and spinach, and add broccoli, peas, and lemon instead.

By: Colleen
Posted: Mar 13, 2019
Diet: Original
0 Helpful

I used the advice of others and adjusted the spicing. I added some red pepper flakes and used 1 tsp oregano + 1 tsp Italian seasoning and twice the garlic. I sauteed the zucchini for half of the time stated in the recipe so it wouldn't turn mushy. I used a little more artichoke hearts and roasted red peppers than stated. I used a spinach/baby bok choy/baby kale mixture for the greens. It turned out great!

By: Cathy
Posted: Mar 13, 2019
Diet: Original
0 Helpful