Spicy Sausage and Vegetable Skillet Pasta
Ready In: 25 mins
Serves: 6-8
Yields: 6-8
Ingredients
- 2 zucchini, diced thinly
- 1 large onion, diced
- 4 garlic cloves
- 1 tablespoon oil
- 12 ounces sausage (sliced or cut into small dice)
- 16 ounces dry rotini pasta
- 3 -4 cups chicken broth
- 20 ounces rotel tomatoes & bell peppers (2 cans)
- 1 cup half-and-half cream
- 4 -6 cups fresh spinach
- 1⁄2 cup Velveeta cheese, diced (optional but delicious, can substitute any melting cheese)
- 2 -3 tablespoons nutritional yeast
- 1 teaspoon 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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