Ingredients
Scale
- 8 oz pasta (penne, rotini, or your favorite shape)
- 2 tablespoons olive oil
- 12 oz fully cooked chicken sausage (sliced into rounds)
- 1 bell pepper, diced (any color)
- 1 zucchini, chopped
- 2 cups baby spinach
- 2 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ½ cup milk or cream (for a creamier sauce)
- Salt and pepper to taste
- Optional: red pepper flakes for a little heat
Instructions
- Bring a large pot of salted water to a boil.
- Add pasta and cook according to package instructions.
- Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add sliced chicken sausage and cook for 3–4 minutes, until lightly browned.
- Toss in bell pepper and zucchini. Cook for 4–5 minutes, until veggies start to soften.
- Add garlic and cook for another 1–2 minutes, stirring frequently.
- Stir in baby spinach and let it wilt, about 1 minute.
- Pour in the milk or cream and bring to a gentle simmer.
- Add Parmesan, stirring until melted and smooth.
- Add the cooked pasta to the skillet. Toss until everything is well coated.
- Season with salt, pepper, and red pepper flakes if using.
- Let cool slightly before dividing into 4–5 airtight containers for meal prep.
Notes
Try whole wheat or chickpea pasta, swap in your favorite veggies, or spice it up with hot sausage. Keeps great in the fridge for 4 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Meal Prep
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 500
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken sausage, pasta, meal prep, quick dinner, easy recipe