Sausage and Asparagus Spaghettini

Sausage and Asparagus Spaghettini

6
tipsuda 1

"A quick and easy weeknight meal."

Ingredients

40 m {{adjustedServings}} servings 496 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 45.3g
  • 15%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 1220 mg
  • 49%

Based on a 2,000 calorie diet

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Directions

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  1. Cook the Italian sausage in a large skillet over medium heat until browned and no longer pink inside, 10 to 12 minutes.
  2. Transfer sausages to a plate. When cool enough to handle, cut into 1/4-inch thick slices and set aside.
  3. Bring a large pot of lightly salted water to a boil. Cook spaghettini at a boil until tender yet firm, about 8 minutes; drain.
  4. Heat olive oil in a large skillet over medium heat; cook and stir asparagus pieces in the hot oil until they start to soften, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 more minute.
  5. Mix in diced roma tomatoes, garlic salt, and black pepper; cook and stir until the tomatoes soften slightly, 1 or 2 more minutes. Remove vegetables from heat.
  6. Toss the sliced sausage in the skillet with the asparagus and tomatoes to combine; lightly mix in the spaghettini.
  7. Sprinkle the spaghettini and vegetables with Parmesan cheese.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

6
  1. 9 Ratings

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Delicious!! My kids 10 and 7 both gave it 5 stars. Very yummy! In the future, I'd add a little more sausage... otherwise, perfection!

This is a simple, solid recipe that is very easy to prepare and makes a beautiful presentation. My only change was to use bulk Italian sausage in place of link. Thanks, tipsuda!

We really enjoyed this. I used whole wheat pasta, grape tomatoes and added a cup of pasta water, per Rachel Ray, because of the whole wheat pasta. The next day I added a touch of jarred Alfredo...