Skillet Pasta with Sausagewith spinach / zucchini / roasted bell peppers
This skillet pasta is packed with veggies and finished under the broiler to give the parmesan cheese topping a bit of color and texture.
- 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
- Artichokes / Zucchini / Sausage / Garlic / Roasted bell peppers - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- 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)
- Spinach - Roughly chop spinach. (Can be done up to 2 days ahead)
- Turn on the oven’s broiler. Place an oven rack 6” / 15 cm from the heat source.
- 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.
- Stir in flour and oregano until no dry spots remain.
- 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).
- Remove pan from heat and stir in pasta, artichokes, and roasted bell peppers. Taste and season with some salt and pepper.
- 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!)
- Serve pasta immediately and enjoy!
This meal has 50 reviews
Not bad; appreciated how quickly it came together. But I agree that it could have overall used more spice.
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.
Quick and easy!
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!
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.
So delicious and easy! I used Chicken Tortellini (lower in fat), canned artichokes (rinsed and drained). Very good!