Italian Sausage and Vegetable Saute
Elevate your weeknight dinners with this vibrant and hearty Italian Sausage and Vegetable Sauté! Perfectly seasoned Italian sausage—choose between mild or spicy—pairs beautifully with a colorful medley of fresh veggies, including tender zucchini, sweet red bell peppers, and juicy cherry tomatoes. Enhanced with fragrant garlic, earthy Italian seasoning, and a touch of crushed red pepper for optional heat, this quick skillet dish is ready in just 35 minutes. Nutrient-packed baby spinach adds a pop of green, while fresh parsley provides the perfect finishing touch. Serve this one-pan wonder on its own for a low-carb option, or pair it with crusty bread, pasta, or rice to soak up every bit of the delicious juices. Whether you're meal prepping or hosting a casual gathering, this comforting recipe will impress both your taste buds and your guests.
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Recipe Information
Ingredients
- 4 links Italian sausage (mild or spicy, casings removed)
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1 medium red bell pepper, sliced
- 2 small zucchini, sliced into half-moons
- 3 cups baby spinach
- 3 cloves minced garlic
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon crushed red pepper flakes (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat a large skillet over medium heat. Add the olive oil and Italian sausage, breaking it apart with a wooden spoon. Cook for 5-7 minutes, or until the sausage is browned and cooked through. Remove the sausage from the skillet and set aside, leaving the drippings in the pan.
In the same skillet, add the diced onion and red bell pepper. Sauté for 3-4 minutes, or until slightly softened.
Add the zucchini and cook for another 3-4 minutes, stirring occasionally, until the zucchini starts to become tender.
Stir in the minced garlic, dried Italian seasoning, and crushed red pepper flakes (if using). Cook for 1 minute, until fragrant.
Return the cooked sausage to the skillet and mix well with the vegetables.
Add the baby spinach and cherry tomatoes to the skillet. Cook for 2-3 minutes, stirring frequently, until the spinach is wilted and the tomatoes begin to soften.
Season the mixture with salt and black pepper, adjusting to taste.
Remove from heat and garnish with fresh parsley. Serve warm, on its own or with a side of crusty bread, pasta, or rice.
Nutrition Facts
Calories |
1345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.0 g | 123% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 4268 mg | 186% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 21.4 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2474 mg | 53% | |
*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.
