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Sausage and Spring Vegetable Pasta
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5 from 2 votes

Sausage and Vegetable Pasta

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 6
Author: Lexi

Ingredients

  • 1 package gluten-free pasta
  • 3 tablespoons extra-virgin olive oil divided
  • 3 cloves garlic minced
  • 3 raw spicy chicken sausage links
  • 3 cups broccoli florets
  • 2 cups fresh spinach
  • 1 bunch asparagus
  • Fine sea salt to taste
  • Cracked black pepper to taste
  • Red pepper flakes to taste
  • Optional: 2 to 4 tablespoons fresh parmesan cheese

Instructions

  • In a large pot, make pasta as directed on the box/bag of pasta you are using.
  • Drain pasta and set aside.
  • In the same pot, heat 1 tablespoon of oil and sauté garlic for 30 seconds. Add in broccoli and asparagus and sauté for 5 to 10 minutes until fork tender. To speed up the time, add 2 teaspoons of water and cover the pot.
  • Remove the casing from the sausage and add to the pot. Cook until no pink remains.
  • Add the spinach and sauté until wilted.
  • Add the pasta into the pot, add remaining olive oil, and salt, pepper, red pepper flakes, and parmesan if adding. Taste and adjust spices as desired.
  • Serve hot!

Nutrition

Calories: 256kcal | Carbohydrates: 26g | Protein: 11.2g | Fat: 12.5g | Saturated Fat: 2.5g | Cholesterol: 30mg | Sodium: 237mg | Fiber: 4g | Sugar: 1.9g