Sausage Zucchini Spinach and Tomato Pasta
Savor the hearty and wholesome flavors of this Sausage Zucchini Spinach and Tomato Pasta, a quick and easy dinner solution perfect for busy weeknights! This vibrant pasta dish combines al dente penne or fusilli with savory crumbles of Italian sausage, tender zucchini, juicy cherry tomatoes, and nutrient-packed baby spinach for a satisfying and colorful meal. Enhanced with fragrant garlic, dried oregano, and a hint of optional red pepper flakes for a touch of spice, this pasta is bursting with Mediterranean-inspired goodness. Finished with a sprinkle of freshly grated Parmesan cheese and a splash of reserved pasta water for the perfect creamy consistency, this one-pan wonder is ready in just 40 minutes and serves four. It’s a versatile, family-friendly recipe packed with flavor, protein, and veggies, making it a weeknight favorite you’ll want to add to your rotation.
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Recipe Information
Ingredients
- 12 oz pasta (penne or fusilli)
- 8 oz Italian sausage (mild or spicy, casings removed)
- 2 medium zucchini (sliced into half-moons)
- 4 cups baby spinach
- 1.5 cups cherry tomatoes (halved)
- 3 cloves garlic (minced)
- 2 tbsp olive oil
- 0.5 tsp crushed red pepper flakes (optional)
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.5 cup parmesan cheese (grated, for serving)
- 0.5 cup reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining, then set the pasta aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage, breaking it into crumbles with a wooden spoon. Cook until browned and fully cooked through, about 6-8 minutes. Remove the cooked sausage and set aside on a plate.
Add the remaining tablespoon of olive oil to the same skillet. Add the minced garlic and cook for 30 seconds until fragrant.
Add the sliced zucchini to the skillet and sauté for 4-5 minutes, or until tender but still slightly crisp.
Stir in the cherry tomatoes, crushed red pepper flakes (if using), dried oregano, salt, and black pepper. Cook for 3-4 minutes, allowing the tomatoes to soften.
Return the cooked sausage to the skillet and stir to combine. Add the baby spinach and cook until wilted, about 2 minutes.
Add the drained pasta to the skillet and toss to combine. If the mixture seems dry, add the reserved pasta water a little at a time until the desired consistency is reached.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve hot, topped with grated Parmesan cheese.
Nutrition Facts
Calories |
2116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.8 g | 154% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 4995 mg | 217% | |
| Total Carbohydrate | 143.7 g | 52% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 19.0 g | ||
| Protein | 113.1 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1613 mg | 124% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2381 mg | 51% | |
*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.
