Tired of dinner decisions? Enjoy a 30 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

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
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

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!

Get access to all of our delicious recipes and time-saving meal plans!

Get 1 free month
Learn More

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

This meal has 50 reviews

Not bad; appreciated how quickly it came together. But I agree that it could have overall used more spice.

By: Kari
Posted: Mar 12, 2019
Diet: Original

I thought the sauce was a little lacking. The dish as a whole needed more spice. I liked how easily it came together, but it was essentially just veggies with pasta. So not bad, but nothing special.

By: Danielle
Posted: Mar 12, 2019
Diet: Original

Quick and easy!

By: Rebecca
Posted: Mar 12, 2019
Diet: Paleo

I couldn’t find the jarred red peppers so I just used regular fresh red bell peppers, and also subbed out the tortellini for TJ’s mini ravioli since I already had that in the pantry and it turned out really good!

By: Grace
Posted: Mar 12, 2019
Diet: Original

This week's recipes are knocking it out of the park. I added some chicken to the recipe. I didn't have any problem with it having too much liquid, but I imagine one could just use less broth.

By: Carri
Posted: Mar 12, 2019
Diet: Original

So delicious and easy! I used Chicken Tortellini (lower in fat), canned artichokes (rinsed and drained). Very good!

By: Alyssa
Posted: Mar 12, 2019
Diet: Original