Sun-Dried Tomato and Sausage Pasta with Broccoli and Mushrooms
This Sun-Dried Tomato and Sausage Pasta with Broccoli and Mushrooms is big on Italian flavor and makes a delicious meal prep lunch or easy weeknight meal!
Servings 6
Ingredients
- 1 - 8 oz. box Banza rotini cooked until al dente
- 1 cup pasta water
- 8 oz. crumbled sweet Italian sausage
- 1 tbsp. olive oil plus more as needed
- 2 cloves garlic minced
- 1/2 cup onion chopped
- 2-3 cups broccoli florets roughly chopped
- 1 1/2 cups baby bella mushrooms sliced
- 1/2 cup sun-dried tomatoes cut into strips
- 1 tsp. Italian seasoning
- 1 lemon juiced
- 1/4 grated Parmesan plus more for topping
- Salt and pepper to taste
- Optional: crushed red pepper flakes
Instructions
- Cook rotini according to package until it's al dente. Reserve 1 cup of pasta water and set aside.
- Add sausage to a skillet and cook over medium heat. Break apart larger pieces as sausage cooks. Once cooked, drain and set aside.
- Wipe out the skillet and add a tablespoon of olive oil. Add the garlic and onion, cooking over medium heat just until the garlic is fragrant and the onion has softened, about 2 minutes.
- Add broccoli and mushrooms to the pan, cooking 4-5 minutes, or until mushrooms have softened and broccoli becomes a vibrant green color.
- Add the sausage back into the skillet and mix.
- Stir in the Italian seasoning and add the cooked pasta into the skillet. Mix in the sun-dried tomatoes.
- Pour the reserved pasta water into the pan, as well as the juice of 1 lemon and the grated Parmesan cheese.
- Season with salt and pepper and serve with crushed red pepper, if desired, and another sprinkle of grated Parmesan cheese on top.