Pasta with Sausage Broccoli Asparagus Mushrooms
Elevate your pasta night with this hearty and flavorful Pasta with Sausage, Broccoli, Asparagus, and Mushrooms. This one-pan wonder combines tender rigatoni, savory Italian sausage, and vibrant vegetables like broccoli, asparagus, and cremini mushrooms for a nutritious and satisfying meal. A luscious garlic-infused chicken broth ties everything together, while a generous sprinkle of Parmesan cheese adds creamy depth. Ready in just 40 minutes, this easy pasta recipe is perfect for busy weeknights yet elegant enough for entertaining. Customize with a kick of red pepper flakes for a spicy twist, and don't forget the finishing touch of fresh parsley for a pop of color. Bursting with bold flavors and wholesome ingredients, this dish is sure to impress!
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Recipe Information
Ingredients
- 12 oz Rigatoni pasta (or pasta of choice)
- 12 oz Italian sausage (mild or spicy)
- 2 cups Broccoli florets
- 1 cup Asparagus spears (cut into 2-inch pieces)
- 1 cup Cremini mushrooms (sliced)
- 4 cloves Garlic (minced)
- 3 tbsp Olive oil
- 1 cup Chicken broth
- 1 cup Parmesan cheese (grated)
- 0.5 tsp Red pepper flakes (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Remove the Italian sausage from casings (if applicable) and crumble it into the skillet. Cook for 5-7 minutes, or until browned and cooked through. Transfer the sausage to a plate, leaving the drippings in the skillet.
In the same skillet, add another tablespoon of olive oil. Add the broccoli florets and asparagus pieces, sautéing for 3-5 minutes until they begin to soften.
Add the sliced mushrooms and minced garlic to the skillet. Sauté for another 3-4 minutes, stirring frequently, until the mushrooms are softened and fragrant.
Pour the chicken broth into the skillet and bring to a simmer. Let it cook for 3 minutes to slightly reduce the liquid.
Return the sausage to the skillet and stir to combine. Add the cooked pasta and toss to coat. If the mixture is too dry, add a splash of reserved pasta water, a little at a time, until the desired consistency is reached.
Stir in 2 tablespoons of olive oil, Parmesan cheese, red pepper flakes (if using), salt, and black pepper. Taste and adjust seasonings as needed.
Transfer the pasta to serving bowls, garnish with fresh parsley, and sprinkle with additional Parmesan cheese if desired. Serve immediately.
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 2128 mg | 93% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 2.9 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 725 mg | 56% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 492 mg | 10% | |
*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.
