Broccoli Rabe and Sausage Pasta

This Broccoli Rabe and Sausage Pasta is the perfect light Italian-style dish that comes together in no time! 

Broccoli Rabe and Sausage Pasta

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! 

Broccoli Rabe and Sausage Pasta

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!

Broccoli Rabe and Sausage Pasta

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

Broccoli Rabe and Sausage Parsnip Pasta
Serves 4
Write a review
Print
Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 1 bunch broccoli rabe
  2. 2 hot Italian sausage links, casings removed
  3. ½ teaspoon dried oregano
  4. 2 parsnips, peeled, spiralized with blade d, noodles trimmed
  5. 2 garlic cloves, minced
  6. ¼ teaspoon red pepper flakes
  7. Salt and pepper
  8. ½ cup low-sodium chicken broth
  9. ½ cup grated Parmesan cheese
  10. 1 tablespoon chopped fresh parsley
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Return the sausage to the skillet, add the cheese, and stir to combine. Remove from the heat and toss the ingredients to combine fully.
  5. Divide among four plates, garnish with the parsley, and serve.
Notes
  1. 1. I used 1 large summer squash instead of parsnips, so I omitted the chicken broth step!
  2. 2. 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.
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Broccoli Rabe and Sausage PastaI highly recommend you picking up a copy of this fabulous cookbook if you love your spiralizer as much as I do!

Happy cooking!

Broccoli Rabe and Sausage Parsnip Pasta

Prep Time 15 min Cook Time 15 min Total Time 0:30

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

Directions

  • 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.
  • Recipe Notes

  • 1. I used 1 large summer squash instead of parsnips, so I omitted the chicken broth step!
  • 2. 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.
  • Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Chorizo and Avocado Zucchini Frittata

    Inspiralized Cookbook and a GIVEAWAY

    I want to give some love today to my Friend Ali from the blog Inspiralized. Not only because she’s awesome, talented, and super sweet, but because it’s her book release day! Her first cookbook, Inspiralized, is officially out in stores, and you can pick up your copy today. Congrats, Ali! 

    Let’s talk about the book: 

    This gorgeous book is your ultimate resource for all things spiralized. It’s filled with stunning photographs, unique recipes, and it offers guides such as how to use the various blades, nutrition facts, how to clean and care for your spiralizer, things to avoid, tips, and recipe features such as breaking the recipes into categories (vegan, paleo, gluten-free, and vegetarian).

    What types of recipes can you expect to find?

    You’ll find takes on your traditional recipes such as Skinny Bolognese, Thai Drunken Zucchini Noodles with Pork, Bacon Cacio e Pepe, Halibut en Papillote with Butternut Squash to unique recipes that only the talented Ali could have come up with: Pork Bibimbap with Ginger Gochugaru, Apple Potato Cheese Bun, Beet Rice Nori Rolls with Chipotle Teriyaki Sauce, Teriyiki Salmon Balls with Ginger-Pineapple Rice, Plantain Coconut Rice Pudding, and Blueberry Sweet Potato Waffles.

    Are you sold yet? This book has something for everyone, and more! 

    Inspiralized Cookbook and a GIVEAWAY

    I decided to make us the Chorizo and Avocado Zucchini Frittata from the book and man it did not disappoint.  The combination of avocado, garlic, spicy chorizo, and zucchini noodles was just so on point. We couldn’t get enough! BONUS: Ali said I could share the recipe with you all. I promise you’ll love it 🙂

    Chorizo and Avocado Zucchini Frittata Recipe from the Inspiralized Cookbook and a GIVEAWAY

    Chorizo and Avocado Zucchini Frittata Recipe
    Serves 4
    Write a review
    Print
    Prep Time
    20 min
    Cook Time
    25 min
    Total Time
    45 min
    Prep Time
    20 min
    Cook Time
    25 min
    Total Time
    45 min
    For the frittata
    1. 1 large clove of garlic, minced
    2. 2 spicy chorizo links, caseings removed, crumbled
    3. 2 medium zucchinis, Blade C
    4. 1 avocado, cubed
    5. 3 eggs + 9 egg whites, beaten
    6. salt and pepper, to taste
    For the salad
    1. 2 tablespoons lemon juice
    2. 2 tablespoons sherry vinegar
    3. 3 tablespoons olive oil
    4. 2 teaspoons honey
    5. salt and pepper to taste
    6. ¼ cup diced manchego cheese
    7. 6 cups diced pea shoots
    Instructions
    1. Preheat the oven to 375 degrees. Coat a large skillet with cooking spray and place over medium heat. Then, add in the chorizo, avocado, and garlic and cook for 5 minutes or until chorizo crumbles begin to brown. Add the zucchini noodles and toss to combine. Be sure the noodles are spread in an even layer in the skillet and that the chorizo and avocado are spread evenly as well. It’s essential to include this so that the slices of frittata come out with even amounts of ingredients.
    2. Pour the eggs and season the top with pepper. Allow to cook for two minutes or until the eggs set on the bottom, then transfer to the oven to bake for about 15 minutes or until eggs have completely set and begin to brown on the edges of the skillet.
    3. While the eggs are baking, whisk together the lemon juice, olive oil, sherry, salt, and pepper in a small bowl. Set aside.
    4. When the frittata is done, slice into 4 or 8 pieces. In a medium bowl, toss the dressing, manchego and pea shoots together and then serve alongside the frittata portions.
    Nutritional Information
    1. Calorie: 451
    2. Fat: 32 g
    3. Carbohydrates: 24 g
    4. Sodium: 417 mg
    5. Protein: 48 g
    6. Sugar: 11 g
    7. Serving size: 1/4 of the frittata + 1 packed cup side salad
    Lexi's Clean Kitchen https://lexiscleankitchen.com/

    Chorizo and Avocado Zucchini Frittata Recipe from the Inspiralized Cookbook and a GIVEAWAY

    Go buy your copy in stores at Barnes & Noble, IndieBound, Target and Walmart, or on Amazon here. Don’t forget to check out Ali’s blog post today for a very exciting announcement that I personally cannot wait for!

    But first…

    winacopy

    Chorizo and Avocado Zucchini Frittata Recipe

    Prep Time 20 min Cook Time 25 min Total Time 0:45

    Ingredients

      For the frittata

      • 1 large clove of garlic, minced
      • 2 spicy chorizo links, caseings removed, crumbled
      • 2 medium zucchinis, Blade C
      • 1 avocado, cubed
      • 3 eggs + 9 egg whites, beaten
      • salt and pepper, to taste

      For the salad

      • 2 tablespoons lemon juice
      • 2 tablespoons sherry vinegar
      • 3 tablespoons olive oil
      • 2 teaspoons honey
      • salt and pepper to taste
      • 1/4 cup diced manchego cheese
      • 6 cups diced pea shoots

      Directions

    • Preheat the oven to 375 degrees. Coat a large skillet with cooking spray and place over medium heat. Then, add in the chorizo, avocado, and garlic and cook for 5 minutes or until chorizo crumbles begin to brown. Add the zucchini noodles and toss to combine. Be sure the noodles are spread in an even layer in the skillet and that the chorizo and avocado are spread evenly as well. It’s essential to include this so that the slices of frittata come out with even amounts of ingredients.
    • Pour the eggs and season the top with pepper. Allow to cook for two minutes or until the eggs set on the bottom, then transfer to the oven to bake for about 15 minutes or until eggs have completely set and begin to brown on the edges of the skillet.
    • While the eggs are baking, whisk together the lemon juice, olive oil, sherry, salt, and pepper in a small bowl. Set aside.
    • When the frittata is done, slice into 4 or 8 pieces. In a medium bowl, toss the dressing, manchego and pea shoots together and then serve alongside the frittata portions.
    • Recipe Notes

    • Calorie: 451
    • Fat: 32 g
    • Carbohydrates: 24 g
    • Sodium: 417 mg
    • Protein: 48 g
    • Sugar: 11 g
    • Serving size: 1/4 of the frittata + 1 packed cup side salad
    • Loading nutrition data...
      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!