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

Name: Skillet Pasta with Sausage
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 6 oz Artichokes, frozen, chopped; 10 oz Zucchini, cubed; 16 oz Sausage, pre-cooked, cubed (any type of pre-cooked sausage; we like chicken apple sausage); 4 cloves Garlic, chopped; 1/2 cup Roasted bell peppers, chopped (from a jar of roasted red bell peppers); 8 oz Pasta, gluten-free fusilli or rotini; 5 oz Baby spinach, chopped; 3 Tbsp Butter; 2 Tbsp Flour, any gluten-free; 1/2 tsp Oregano, dried; 1 1/2 cups Stock, any type; 2 oz Cheese, parmesan, grated

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

This skillet pasta is packed with veggies and finished under the broiler to give the parmesan cheese topping a bit of color and texture.

Proteins

Sausage

Cuisines

American

Ingredients

Metric

Servings:

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

Prep

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)

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Make

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!

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