Spicy sausage and broccolini pasta
Last updated date: 27 July 2021
(at time of publication)
- 250g dried linguine
- 450g lean beef sausages (see tips)
- 1 tablespoon olive oil
- 3 cloves garlic, crushed
- ¼ teaspoon dried chilli flakes
- 4 cups coarsely chopped broccolini or broccoli florets
- ½ cup frozen peas
- 2 large courgetteszucchini, summer squashX, thinly sliced
- ¼ cup grated parmesan, to serve
1 Cook pasta following packet instructions, until al dente. Drain, reserving ²/³ cup of pasta cooking water.
2 Meanwhile, remove sausage meat from casings. In a large non-stick frying pan, heat oil over high. Cook sausage meat, breaking it up with a wooden spoon, for 6-8 minutes, or until browned. Add garlic and chilli flakes. Cook, stirring, for 1 minute.
3 Add broccolini, peas and courgette to pan with ¹/³ cup of the reserved cooking water. Cook for 3-4 minutes, or until greens are tender. Add pasta to the pan with remaining cooking liquid. Season mixture with cracked black pepper and toss to coat.
4 Divide pasta among 4 bowls and serve topped with parmesan.
Make it gluten free: Use gluten-free pasta and check sausages are gluten free.
Look for sausages with less than 10g fat per 100g to limit the saturated fat.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 18g
–Saturated fat 6g
Dietary fibre 14g
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