Spicy sausage and broccolini pasta
Nutrition Info.(per serve)
- 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
Total fat 18g
Saturated fat 6g
Dietary fibre 14g
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.
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