Orecchiette, Brussels Sprouts & Sausage Skillet
A simple weeknight skillet with pasta, five cups of green veggies and sausage.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: Serves 8
- Category: Dinner, Pasta
- Method: Stove-Top
- Cuisine: Italian
Ingredients
Scale
- ½-pound orecchiette pasta
- 6 tablespoons olive oil, divided
- 1-pound spicy ground Italian sausage (all-natural)
- 2 cups Brussels sprouts, thinly sliced
- 2 cups spinach leaves
- 3-4 cloves garlic, minced
- 2 tablespoons dried oregano leaves
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- ¼-½ teaspoon crushed red pepper flakes
- ½ cup freshly grated or shaved Parmesan cheese
Instructions
- Bring a large pot of water to a boil. Cook orecchiette according to package directions. Drain and set aside.
- In a large cast iron skillet, heat 3 tablespoons olive oil to medium. Add sausage and cook until slightly browned, about 3 minutes, stirring to break up the sausage. Stir in Brussels sprouts and cook 4-5 minutes. Stir in spinach and cook 3-4 minutes, until spinach is wilted and sausage is completely browned. Stir in garlic, oregano, salt, pepper and crushed red pepper flakes. Stir in cooked orecchiette and remaining 3 tablespoons olive oil. Taste and adjust seasoning, if necessary.
- Serve with freshly grated or shaved Parmesan cheese.
Notes
Substitution Tip: Use any shaped pasta of your choice.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 414
- Sugar: 3g
- Sodium: 613mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg