Sausage, Squash and Broccolini Pasta

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This recipe was first published on A Life Delicious.

Sausage, Squash and Broccolini Pasta! This pasta is the perfect pasta dinner. It is loaded with spicy chicken sausage, squash, sweet broccolini and a touch of fresh lemon juice. Finish it off with some basil and you have a delicious meal ready in no time.

Recipe Features:

  • Flavorful chicken sausage
  • Yellow and green squash (aka. zucchini), which is great in summer and early fall
  • Sweet, tender broccolini
  • Gluten-free pasta that tastes great

 

Ingredient Notes For This Sausage, Squash And Broccolini Pasta:

  • Sausage – This recipe calls for chicken sausage but, if you want to use pork that is fine as well.
    • FYI: I buy my chicken sausage links from Whole Foods. And, right before cooking, I just remove the casings and crumble it up as it cooks.
  • Squash – I absolutely love squash! It is such a great addition too. It pairs so nicely with the flavors from the spicy sausage. (I always have squash on hand, especially towards the end of summer/beginning of fall. I find gardens in Colorado produce late into October, so that is a major win).
  • Broccolini – Have you ever tried broccolini? If not, now is definitely the time. It is more tender than broccoli and slightly sweet. It is so fun!
  • Lemon – Be sure to add some fresh lemon juice. It adds such brightness to the dish.

Tips On The Pasta And Liquid For This Squash And Broccolini Pasta:

  • Pasta – My favorite brand is by Jovial. This brand provides many different artisan gluten-free pasta options and grain-free options as well. They are full of flavor and the texture is perfect. (This pasta is so well made that my family can’t even tell the difference when I serve it to them and I just love it).
  • Liquid – I like to add some grass-fed chicken broth to this pasta dish, because it gives the pasta a really nice overall flavor. It makes it more luxurious! However, if you don’t have any broth on hand, that is fine, just reserve some pasta water.
    • Chicken Broth – My go-to brand is by Kettle & Fire. Their bone broth is made with no antibiotics or hormones and is grass-fed and grass-finished. (I even sip on a cup of the beef broth every single day while I am getting around in the morning. It has helped heal my gut issues and body inflammation).
    • Reserved Pasta Water – If you choose to use water, be sure to reserve about 3/4 – 1 cup before you drain the pasta. Since there isn’t an actual sauce for the pasta, adding the broth or water will give the dish a creamy consistency.

 

And, for more pasta recipes, please give these a try:

Sausage, Squash and Broccolini Pasta

INGREDIENTS

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  • 12 oz. Jovial 100% Organic Gluten-Free Brown Rice Penne
  • 2 small bunches Broccolini, trimmed and roughly chopped
  • 1 lb. Spicy Italian Chicken Sausage Links, casing removed
  • 1 small Zucchini, diced
  • 1 small Yellow Squash, diced
  • 3 Garlic Cloves, minced
  • Freshly Ground Black Pepper, to taste
  • Redmond Real Fine Sea Salt, to taste
  • 1 cup Kettle & Fire Chicken Broth or 3/4 cup – 1 cup Water
  • 1/2 cup Fresh Basil, roughly chopped, plus a bit more for garnish
  • 1/2 Large Lemon, freshly squeezed juice

 

INSTRUCTIONS

  1. Pasta: Bring a large pot of water to a boil. Add a handful of salt and the pasta, and cook for about 8 minutes. Add the broccolini to the same pot, and continue to cook for 4 minutes.
  2. Reserve some water: Drain the pasta mixture; reserving 1 cup of the pasta water, if using.
  3. Sausage: While the pasta cooks, heat a large sauté pan over medium-high heat. Add the sausage and break it up into bite-size pieces with a wooden spoon.
  4. Add the squash: Once the sausage is broken up, add the zucchini, squash and garlic, and season with some salt and pepper. Cook for about 8 minutes.
  5. Put it together: Add the pasta and broccolini mixture into the pan. Add the broth, stir and taste for seasoning. Let the mixture come together for a minute. (If need be, add a bit more salt and pepper).
  6. Finishing touches: Stir in the basil and lemon juice.
  7. Serve: Divide the pasta among 4-6 bowls, garnish with additional basil. Serve immediately.
  8. This pasta is loaded with spicy chicken sausage, squash, sweet broccolini and a touch of fresh lemon juice. Finish it off with some basil and you have a delicious meal ready in no time.

NOTES

  • If possible, use all organic ingredients.
  • Pasta Shape: Feel free to use something like penne, rigatoni or fusilli pasta. You just want to make sure it’s a small, short-cut pasta that will match the size of the other ingredients.
  • Pasta: I have tried this recipe with 12 oz. of pasta and a full pound of pasta. And, I will say, the 12 oz. portion works better with the rest of the ingredients. One full pound seems to be too much.
  • Liquid: If you don’t have broth on hand just use about 3/4 – 1 cup of the pasta water before you drain the pasta.
  • Sausage: If your protein is pretty lean then coat the sauté pan with one tablespoon of avocado oil.
  • Reheat: If necessary, add a sprinkle of chicken broth or water to the pasta before reheating. This way, the pasta won’t dry out. Then, add a bit of lemon juice to finish it off.