Garden Fresh Sausage Pasta
Bursting with vibrant flavors and wholesome ingredients, Garden Fresh Sausage Pasta is a hearty, one-pan dish that brings the taste of the farmers' market straight to your table. This recipe pairs tender penne pasta with savory Italian sausage and a medley of fresh vegetables, including cherry tomatoes, zucchini, red bell pepper, and spinach. Finished with fragrant garlic, a sprinkle of crushed red pepper flakes for subtle heat, and a generous topping of Parmesan and basil, this quick and easy meal is perfect for busy weeknights. With just 15 minutes of prep and packed with garden-fresh produce, this pasta is as nutritious as it is delicious, making it a crowd-pleasing family favorite.
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Recipe Information
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 12 oz Penne pasta
- 2 tbsp Olive oil
- 4 Garlic cloves, minced
- 2 cups Cherry tomatoes, halved
- 1 large Zucchini, diced
- 1 medium Red bell pepper, diced
- 3 cups Spinach leaves, fresh
- 0.5 tsp Crushed red pepper flakes (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Parmesan cheese, freshly grated
- 0.25 cup Fresh basil, chopped
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta cooks, heat a large skillet over medium heat. Add the Italian sausage, breaking it up into crumbles with a spatula, and cook until browned and fully cooked through, about 7-8 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
Add the cherry tomatoes, zucchini, and red bell pepper to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
Stir in the fresh spinach leaves and cook for 2-3 minutes, or until wilted.
Add the cooked sausage back into the skillet, along with the crushed red pepper flakes (if using), salt, and black pepper. Toss everything together to combine.
Add the cooked pasta to the skillet. Stir well to coat the pasta in the vegetable and sausage mixture. If the dish seems dry, gradually add the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
Remove the skillet from heat and stir in the freshly grated Parmesan cheese and chopped basil.
Taste and adjust seasoning if needed. Serve hot, garnished with additional Parmesan and basil if desired.
Nutrition Facts
Calories |
3296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.9 g | 213% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 7442 mg | 324% | |
| Total Carbohydrate | 299.0 g | 109% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 18.1 g | ||
| Protein | 166.1 g | 332% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1888 mg | 145% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 4707 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
