Sausage And Spring Vegetable Pasta Recipe

Name: Sausage And Spring Vegetable Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound spaghetti, linguine, or another long thin pasta; 2 tablespoons olive oil; 5 large mild Italian sausages, removed from the casings and cut into bite size pieces; 1 large pinch crushed red pepper flakes; 2 small bunches kale (one bunch, if large), cleaned and roughly chopped; 4 small zucchini (2 or 3 if medium or large), cut into thin discs; 1 pint yellow cherry tomatoes; 3 cloves garlic; 2 tablespoons butter; 1 handful basil, roughly chopped; 1 cup grated parmesan cheese

Servings: persons

1 pound spaghetti, linguine, or another long thin pasta
2 tablespoons olive oil
5 large mild Italian sausages, removed from the casings and cut into bite size pieces
1 large pinch crushed red pepper flakes
2 small bunches kale (one bunch, if large), cleaned and roughly chopped
4 small zucchini (2 or 3 if medium or large), cut into thin discs
1 pint yellow cherry tomatoes
3 cloves garlic
2 tablespoons butter
1 handful basil, roughly chopped
1 cup grated parmesan cheese

1
Bring a large pot of well salted water to boil, and meanwhile heat one tablespoon of the oil in a large skillet. Saute the sausage and the red pepper flakes in the oil until cooked through, then transfer to a bowl.
2
Add the second tablespoon of oil to the pan along with the kale, zucchini, and cherry tomatoes. Add about 1/4 cup of water to the pan too, to encourage the kale to wilt. Cook until the kale is wilted, the zucchini is cooked through, and the tomatoes pop open. Season to taste with salt, then add the sausage back to the pan.
3
Cook the pasta in the boiling water. Reserve about 1/2 cup of the cooking water, and drain the pasta. Add the drained pasta to the sauce, along with the butter, 1/4 cup of the cheese, basil, and the reserved cooking water. Toss to mix thoroughly, top with the remaining 1/4 cup cheese, then serve.

691

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound spaghetti, linguine, or another long thin pasta, 2 tablespoons olive oil, 5 large mild Italian sausages, removed from the casings and cut into bite size pieces, 1 large pinch crushed red pepper flakes, and more.

Yes, Sausage And Spring Vegetable Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausage And Spring Vegetable Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions