Spicy Sausage and Vegetable Skillet Pasta
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 2 zucchini, diced thinly
- 1 large onion, diced
- 4 garlic cloves
- 14.79 ml oil
- 340.19 g sausage (sliced or cut into small dice)
- 453.59 g dry rotini pasta
- 709.77-946.36 ml chicken broth
- 566.99 g rotel tomatoes & bell peppers (2 cans)
- 236.59 ml half-and-half cream
- 946.36-1419.54 ml fresh spinach
- 118.29 ml Velveeta cheese, diced (optional but delicious, can substitute any melting cheese)
- 29.58-44.37 ml nutritional yeast
- 4.92 ml red pepper flakes, more to taste
directions
- Heat oil in your largest saute pan or a stock pan until shimmering. Add zucchini and onions, saute over medium-high until softened.
- Add garlic and sausage. Cook until slightly curled, about 3-4 minutes being careful not to overcook it.
- Turn heat up to high and add Rotel, 3 C chicken broth, half & half, and pepper flakes. Bring to a boil and add pasta, add additional cup of chicken broth if needed. Stir to combine and place lid on pot.
- Simmer for 10 minutes or until pasta is al dente, stirring a couple of times. Add spinach, nutritional yeast, and cheese, stir to combine and cook for 1-2 minutes.
- Serve immediately with a sprinkle of Parmesan cheese.
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RECIPE SUBMITTED BY
I'm an organic-farm raised, free-range, traveler. Epicure, anthropologist, goat herder, professional baker, TV free.