One-Pan Italian Sausage Pasta
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Prep Time
10 mins
-
Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
386 kcal
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Course
Main Course
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Cuisine
Italian
One-Pan Italian Sausage Pasta
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Whole wheat pasta paired with flavorful Italian sausage, spinach, and mushrooms makes for a delicious, filling meal, and even tastier leftovers.
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Ingredients
- 8 ounces whole wheat fettuccini (or any type of wheat pasta fresh or dry)
- 1 onion diced, medium
- 4 cloves garlic (grated)
- 1 pound Italian turkey sausage (hot or sweet – removed from casings)
- 1 red pepper (thinly sliced)
- 14 ounces mushrooms (sliced)
- 1 spinach bag
- ¼ cup Parmesan Cheese
- ¼ cup basil (chopped)
- ¼ cup parsley (chopped)
- salt to taste
- black pepper to taste
Instructions
- Cook pasta noodles according to package directions and set aside, reserving 1/2 cup of the cooking pasta water.
- Meanwhile, sauté onions in a large pan until tender, about 6 minutes. Add garlic and sauté additional 30 seconds. Add sausage and cook until browned, about 10 minutes.
- Once browned, add reserved pasta cooking water and use a wooden spoon to break up the tasty bits from the bottom of the pan. Add pepper and sauté another 4-5 minutes.
- Add mushrooms and spinach then cook another 4 minutes or until tender. Toss in parmesan cheese and the cooked pasta, then season with salt and pepper to taste.
- Garnish with fresh basil and parsley before serving.
Equipments used:
Notes
- Excellent source of Vitamin C and A, Good source Calcium
Nutrition Information
Show Details
Calories
386kcal
(19%)
Carbohydrates
49.9g
(17%)
Protein
27.6g
(55%)
Fat
11.9g
(18%)
Saturated Fat
3.8g
(19%)
Cholesterol
7mg
(2%)
Sodium
192mg
(8%)
Fiber
8.1g
(32%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 49.9g | 17% |
| Protein | 27.6g | 55% |
| Fat | 11.9g | 18% |
| Saturated Fat | 3.8g | 19% |
| Cholesterol | 7mg | 2% |
| Sodium | 192mg | 8% |
| Fiber | 8.1g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
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