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This Broccoli Rabe and Sausage Pasta is the perfect light Italian-style dish that comes together in no time!
When I received Ali’s newest cookbook, Inspiralize Everything, in the mail, I was immediately so excited. Ali has created an awesome online resource for all things spiralized, she has her first cookbook which was fabulous, so I knew I would just love her second book!
This book is beyond gorgeous and packed with so many recipes all categorized by various vegetables. I can’t wait to make the Turkey, Spinach, and Hummus Roll Ups as a snack, and the Winter Lasagna with Butternut Squash, to name a few!
I have been eying the Broccoli Rabe and Sausage Parsnip pasta, but I had summer squash from the farm leftover, so I decided to spiralize it and sub that in, and man was it delicious! I love light Italian meals that are flavorful but not super heavy!
Broccoli Rabe and Sausage Pasta
Ingredients
- 1 bunch broccoli rabe
- 2 hot Italian sausage links casings removed
- 1/2 teaspoon dried oregano
- 2 parsnips peeled, spiralized with blade d, noodles trimmed
- 2 garlic cloves minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper
- 1/2 cup low-sodium chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Rinse the broccoli rabe and pat dry. Cut off most of the stems (the thickest parts). Using a vegetable peeler, pull some skin off the stems, and continue to until you hit the leaves. Chop into 1-inch pieces and set aside.
- Place a large skillet over medium heat. When water flicked onto the skillet sizzles, add the sausage and oregano and cook, breaking up the meat with a wooden spoon, for 6 to 8 minutes or until browned and cooked through. Using tongs or a slotted spoon, transfer the sausage to a plate.
- Immediately add the broccoli rabe, parsnip noodles, garlic, and red pepper flakes to the skillet. Season with salt and black pepper, then add the broth. Cook until the broth has reduced and the parsnip noodles are al dente, about 5 minutes.
- Return the sausage to the skillet, add the cheese, and stir to combine. Remove from the heat and toss the ingredients to combine fully.
- Divide among four plates, garnish with the parsley, and serve.
Notes
I used 1 large summer squash instead of parsnips, so I omitted the chicken broth step!
If you don’t like the bitterness of broccoli rabe, try parboiling it after trimming. Bring a large pot filled halfway with water to a boil, add the broccoli rabe, cook for 3 minutes, then transfer to a bowl of ice water. Otherwise, broccolini or plain broccoli are great choices with similar textures.
Nutrition
Calories: 159kcalCarbohydrates: 20.9gProtein: 9.1gFat: 5.4gSaturated Fat: 2.7gCholesterol: 15mgSodium: 798mgFiber: 6.5gSugar: 5.1g
I highly recommend you picking up a copy of this fabulous cookbook if you love your spiralizer as much as I do!
Happy cooking!
Could you boil the parsnip noodles in chicken stock for a few minutes before integrating the noodles into the dish? That way the broth won’t water down the dish at all?
I’m definitely going to have to get one of those spiralizer things. I’m actually amazed at how much spiralized squash looks just like pasta and I bet the texture is even somewhat similar too. Pasta without the hundreds of carbs? Well sign me up for that.
Right!!