Skillet Pasta with Sausage
with 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.
Ingredients
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
Amount Per Serving
Calories
538
Just a moment...
% Daily Value
Total Fat
22g
34%
Just a moment...
Saturated Fat
10g
49%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
112mg
37%
Just a moment...
Sodium
1532mg
64%
Just a moment...
Total Carbohydrate
62g
21%
Just a moment...
Dietary Fiber
9g
34%
Just a moment...
Sugars
4g
Just a moment...
Protein
29g
Just a moment...
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)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
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!
Nutrition Facts
Amount Per Serving
Calories
538
Just a moment...
% Daily Value
Total Fat
22g
34%
Just a moment...
Saturated Fat
10g
49%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
112mg
37%
Just a moment...
Sodium
1532mg
64%
Just a moment...
Total Carbohydrate
62g
21%
Just a moment...
Dietary Fiber
9g
34%
Just a moment...
Sugars
4g
Just a moment...
Protein
29g
Just a moment...
Reviews
Ratings
51 reviews
I did add some white sauce to make it not as dry as I was anticipating it to be. It was yummy!
0 HelpfulEasy and tasty!! Made about 5 servings since the pasta came in a 20 oz pack (did not change the amount of stock). Other changes: used canned artichoke, doubled the oregano, added some dried basil, and an extra sprinkle of salt and some black pepper before throwing it under the broiler.
0 HelpfulTop half of all meals cooked for all members of my family Would skip artichoke next time and replace with mushroom? Replaced tortellini with ravioli Used my wok instead due to volume
0 Helpful