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Spicy Sausage and Broccoli Pasta

Spicy Italian sausage, broccoli, and garlic roast together on a sheet pan while the pasta cooks. Everything is tossed together with fresh lemon juice, Parmesan cheese and topped with dollops of ricotta.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 servings
Calories: 503 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 12 ounces pasta such as rotini or penne, reserve 1/2 cup of pasta water
  • 1 tablespoon olive oil
  • 3 cup broccoli florets
  • 3 cloves garlic, peeled and smashed
  • Kosher salt and fresh ground black pepper to taste
  • 1/2 teaspoon red pepper flakes, divided
  • 2 uncooked spicy Italian chicken sausage links, removed from casings and crumbled
  • 1 lemon, zest and juice
  • 1/4 cup shredded Parmesan cheese
  • 1/2 cup part skim ricotta cheese, add to blender with 1 tablespoon water, salt and pepper. Blend until smooth.

Instructions

    Cup of Yum
  1. Add the ricotta cheese, salt, pepper, 1/2 teaspoon of lemon zest, and a tablespoon or water or milk to a blender or food processor. Blend until smooth and creamy. Set aside.
  2. Preheat oven to 425° F. Spray a baking sheet with cooking oil. Add the broccoli florets and smashed garlic cloves to the baking sheet. Drizzle with a tablespoon of olive oil, salt, pepper and 1/4 teaspoon of red pepper flakes. Toss together with your hands until the broccoli is coated. Spread into a single layer.
  3. On the other half of the sheet pan squeeze the uncooked sausage out of the casing and break it up into bite sized pieces. Place the sheet pan in the oven and roast for 15 minutes, tossing halfway through the cooking time.
  4. While the broccoli and sausage roast, cook the pasta. Reserve 1/2 a cup of the pasta water and then drain the rest.
  5. Add the broccoli, sausage and Parmesan cheese to the pasta. Finely chop the roasted garlic and add it to the pasta along with the lemon zest and lemon juice. Pour in some of the reserved pasta water to loosen everything and create a sauce.
  6. Season with the remaining 1/4 teaspoon of red pepper flakes and additional salt and pepper if needed. Top the pasta with dollops of the whipped ricotta.

Nutrition Information

Calories 503kcal (25%) Carbohydrates 76g (25%) Protein 25g (50%) Fat 11g (17%) Saturated Fat 4g (20%) Polyunsaturated Fat 6g Cholesterol 33mg (11%) Sodium 315mg (13%) Fiber 7g (28%) Sugar 5g (10%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 503

% Daily Value*

Calories 503kcal 25%
Carbohydrates 76g 25%
Protein 25g 50%
Fat 11g 17%
Saturated Fat 4g 20%
Polyunsaturated Fat 6g 35%
Cholesterol 33mg 11%
Sodium 315mg 13%
Fiber 7g 28%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.