"Sausage pasta with vegetables" is a delicious and versatile dish that can be enjoyed by people of all ages. This hearty meal is perfect for busy weeknights, as it can be prepared in under 30 minutes. The combination of savory sausage, tender vegetables, and flavorful pasta makes this dish a surefire hit with the whole family. Additionally, it is a great way to get your daily dose of vegetables, making it a healthy and satisfying choice. With so many variations available, there is a "sausage pasta with vegetables" recipe to suit every taste and preference.
Check out the recipes below so you can choose the best recipe for yourself!
SAUSAGE PASTA WITH VEGETABLES
I made this for our pastor one night. He loved it so much we nicknamed it "Jason's Pasta." It's a sneaky way to get our kids to eat more veggies. -Suzie Foutty Mansfield, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot., Meanwhile, in a large skillet, cook and crumble sausage with mushrooms over medium-high heat until no longer pink, 5-7 minutes. Stir in tomatoes; bring to a boil. Stir in spinach until wilted., Add to pasta; heat through. Sprinkle with cheese; remove from heat. Let stand, covered, until cheese is melted.
Nutrition Facts : Calories 392 calories, Fat 10g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 825mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 8g fiber), Protein 26g protein.
SAUSAGE AND ROASTED VEGETABLE PENNE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.
- Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.
PASTA WITH VEGETABLES
You can include almost any vegetables you have in your fridge in this recipe. It is popular even with those who normally scorn vegetarian food.
Provided by Danielle
Categories Main Dish Recipes Pasta
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Mix together the oil, vinegar, basil, oregano, salt and pepper. Set aside.
- Bring a large pot of salted water to boil; add rotini and bring to a boil again. Cook until rotini is al dente; drain well. Return the rotini to the pot.
- While rotini is cooking heat oil in a frying pan and saute red bell pepper, green bell pepper, garlic and carrots. Cook until vegetables are softened. Place the broccoli in the frying pan and cook another 2 minutes.
- Pour the cooked vegetables into the pot with the pasta. Pour the vinaigrette over the pasta and vegetables. Toss to distribute vegetables and vinaigrette evenly.
Nutrition Facts : Calories 516.4 calories, Carbohydrate 72.5 g, Fat 19.7 g, Fiber 6 g, Protein 13 g, SaturatedFat 2.8 g, Sodium 44.4 mg, Sugar 6.5 g
RUSTIC BAKED PASTA WITH ROASTED VEGETABLES AND SAUSAGE
I created this pasta bake for a stay at home Saturday night after visiting the farmers market on a lovely August day, not too hot, not too cool. I made this for our family, but it would also be nice to take to a potluck.
Provided by Mama Cee Jay
Categories < 4 Hours
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F. Place zucchini, onion, tomatoes (skin side down) and garlic cloves on large baking sheet, combine with olive oil and 1 tsp Italian spices and several grinds of freshly ground black pepper. Place in oven and set timer for 30 minutes. Turn zucchini slices and onions about halfway through.
- Meanwhile, place large pot of water on stove over high heat. When water is boiling, add kosher salt and pasta. Cook until pasta is about 3/4 done, approximately 8 minutes. Drain and set aside.
- Check vegetables after 30 minutes and remove from oven when nicely roasted. Set aside to cool. When vegetables are cool, remove peel from garlic cloves and roughly chop the other vegetables. Set aside.
- Combine ricotta, 8 ounces mozzarella, parmigiana cheese, eggs,1 tsp Italian spices and several grinds of freshly ground pepper in large bowl.
- Reset oven to 350 degrees F. In a large baking dish, combine roasted vegetables and pasta. Add sausage and tomato sauce. Top with cheese mixture and gently mix. Top with remaining mozzarella cheese and bake covered with aluminum foil for approximately 30 minutes. Remove foil and cook for another 15 minutes until cheese is bubbly and lightly browned on top.
- Serve to a hungry crowd.
Nutrition Facts : Calories 566.4, Fat 30.5, SaturatedFat 13.1, Cholesterol 113.4, Sodium 1473.8, Carbohydrate 44.3, Fiber 2.7, Sugar 4.2, Protein 28.4
SAUSAGE-VEGGIE PASTA SAUCE
With this recipe, I can sneak so many vegetables past my young sons-and they even ask for seconds! Plus, it smells wonderful simmering all day long. Make it interesting with different pasta shapes.
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 7 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 4-qt. slow cooker. Stir in the mushrooms, tomatoes, marinara sauce, carrots, peppers, onion, tomato paste, garlic, sugar, basil and oregano. Cover and cook on low for 6-8 hours or until meat is no longer pink and vegetables are tender. Serve with spaghetti.
Nutrition Facts : Calories 326 calories, Fat 21g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 675mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 4g fiber), Protein 14g protein.
ITALIAN SAUSAGE AND VEGETABLE PASTA
How about Italian for dinner tonight? This one-dish meal of ziti, spicy sausage and Muir Glen® fire roasted tomatoes can be on the table in short order.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, adding broccoli last 2 minutes of cooking time. Drain and return to saucepan; cover to keep warm.
- Meanwhile, in 12-inch nonstick skillet, cook sausage over medium-high heat 8 to 10 minutes or until no longer pink. Drain; remove sausage from skillet.
- In same skillet, heat oil over medium heat. Cook bell peppers and onion in oil 3 to 4 minutes, stirring constantly, until vegetables are crisp-tender.
- Add pasta and broccoli, sausage and tomatoes to skillet. Heat to boiling; reduce heat. Simmer uncovered 4 to 5 minutes, stirring occasionally. Sprinkle with cheese. Cover; cook 1 to 2 minutes or until cheese is melted.
Nutrition Facts : Calories 470, Carbohydrate 43 g, Cholesterol 100 mg, Fiber 4 g, Protein 35 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 10 g, TransFat 1/2 g
Tips:
- Use a variety of vegetables: This will add flavor, color, and texture to your dish. Some good options include bell peppers, broccoli, zucchini, mushrooms, and spinach.
- Don't overcook the vegetables: You want them to be tender but still slightly crisp.
- Use a good quality sausage: This will make a big difference in the flavor of your dish. Look for a sausage that is well-seasoned and has a good amount of fat.
- Cook the sausage thoroughly: This is important to prevent foodborne illness. Make sure the sausage is cooked through to an internal temperature of 160 degrees Fahrenheit.
- Use a flavorful sauce: This will help to bring all the flavors of the dish together. You can use a simple tomato sauce, a creamy Alfredo sauce, or a pesto sauce.
- Serve with a side of crusty bread or a green salad: This will help to round out the meal.
Conclusion:
Sausage pasta with vegetables is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover vegetables. With a few simple tips, you can make a sausage pasta dish that is sure to please everyone at the table.
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