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!
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.
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.
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Today’s post is really really good. I mean really good.
I’ve teamed up with KitchenAid® and Porch.com to bring you not only an awesome recipe, but a chance to win your very own KitchenAid® Stand Mixer and Spiralizer Attachment. See? I told you it was a good day!
But first… this ‘Pasta’ Salad.
Summer is in full-force and by that I mean the best produce EVER. Zucchinis, Summer Squash, Tomatoes. Give me ALL of the summer produce! I just cannot get enough.
This Antipasto ‘Pasta’ Salad is the perfect way to use up your summer veggies, plus it is packed with TONS of delicious flavor.
So. Much. Goodness.
Did I mention I am in love with my new KitchenAid® Stand Mixer? I mean it’s just a wonderful kitchen tool.
And THEN I got the spiralizer attachment. It has 4 different blades, fits right on the front of your stand mixer, and BOOM! Perfect spiralized veggies.
Spiralize-and-devour! Kind of my new motto.
Porch teamed up with KitchenAid® to bring you an AWESOME giveaway. Enter to win your very ownKitchenAid® Stand Mixer AND the Spiralizer Attachment!
Contest dates: August 18-30, winner is announced on August 31st!
This is a sponsored post with Porch.com and KitchenAid®. I was not compensated but received product for this post. As ALWAYS, all opinions on Lexi’s Clean Kitchen are 100% my own. My sponsors help make LCK possible!
Chop all meat and additional veggies and place in the bowl
In a separate bowl, whisk together dressing ingredients
Pour over salad
Taste and adjust spices as desired
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This year I joined a local CSA and cannot believe it has taken me this long to get involved in one. So many of you ask how to shop and eat clean on a budget, and I highly recommend joining a local CSA to help with your shopping. For the money we spent for the 20 weeks, the amount of produce we get weekly is AMAZING. I am making all the fresh veggies with dinner. And lunch. And breakfast!
Like this delicious summer squash pasta.
Probably one of the easiest, most delicious, light dinners around.
Perfect for SUMMER!
My hand model Mike helping me mix up the delicious summer-y sauce.
And here you have it, easy scallop ‘pasta’!
And if you’re like me, I can’t get enough of the sauce. I pour it ALL on!
This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own. My sponsors help make LCK possible!
These fritters make me happy. They are packed with zucchini, sweet potato, basil, tomato, and tons of flavor — and are so beyond delicious! Top them off with a dollop of your favorite topping, like my Spicy Tomato Basil Sauce, and be prepared for them to fly off the plate.
When Tuttorosso asked me to collaborate for their Inspiralize the Spring campaign with five other fantastic bloggers and create a spiralized side dish, I knew just want I wanted to make. See, I love making spiralized dinners, and even breakfast bakes using spiralized veggies, but I never make my side dishes spiralized!
Everyone who tried these fritters could not get enough of them! They are the perfect addition to any meal.
Here’s the invite so you can follow along with our Spiralized Virtual Dinner Party!
Crispy, veggie-packed, flavorful fritters. Let’s do it!
If you have been here a while, you know I’m all about the spiralizer these days! I love pasta, so it really is the perfect way to satisfy that pasta craving- BUT WITH VEGGIES. So much yes!
This Creamy Pesto Chicken “Pasta” is flavorful, delicious, full of good-for-you ingredients, and makes the perfect nutritious dinner for your family.
This weekend was kind of relaxed. We laid low and managed to have a fun-filled day of registering *gasps* for our wedding! We binge-watched The Jinx (a new HBO Documentary short series), and I met my girlfriends for brunch yesterday. A nice relaxing weekend for busy week ahead! Cooking for Passover, heading to NY, taking care of wedding stuff, blog work, gym time, and so much more. Busy busy busy. That’s why I need to fuel up with dinners like this.
Protein, good-for-you fats… the works!
What is your favorite type of pasta dish? How do you fuel your mind & body for busy weeks?
So… March is here!! I think I can speak for all of us when I say I am ready to say good-bye to the Winter and welcome Spring with open arms (and pray that the cold is past us and that I didn’t just jinx it).
You’re going to love this Vodka Sauce. Serve it over zucchini linguine and watch it quickly become a staple in your house. A dairy-free creamy vodka sauce loaded with crispy prosciutto, shallots, basil, and garlic. It is heaven.
My blogging girlfriends and I are back with another collaborative post for you! This month it is all about the SPIRALIZER aka spiraled veggies turned into healthy spiralized meals! There are a few reasons why I love the spiralizer. One because it makes the perfect alternative for linguine/noodles, and two because you can literally spiralize SO. MANY. VEGGIES.
And now I bring you, my Creamy ‘Pasta’ Alla Vodka! I think of childhood when I think of vodka sauce. One of my best friends and I always used to order it before our weekly art classes. The rich creamy sauce over pasta. Nothing better! I bring you a dairy-free creamy vodka sauce loaded with crispy prosciutto, shallots, basil, and garlic. Mike asked tonight if we can have it again for dinner tomorrow! Serve it over zucchini linguine for the perfect dinner!
It is the perfect pasta alternative of your favorite classic dish, made guilt-free!
How do you spiralize? What is your favorite spiralizer dish?
Optional: garnish with fresh grated parmesan cheese and add grilled chicken if desired
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