You know those evenings when you’re staring into the fridge, willing inspiration to strike? That’s exactly how this Veggie-Packed Chicken Sausage Pasta was born. I’d just gotten home from a long day of food photography (with my hands still stained from beet juice, no less), craving something hearty yet fresh. The rainbow of vegetables in my crisper drawer practically jumped out at me – crisp carrots, vibrant bell peppers, emerald broccoli – and I knew they deserved to shine in one bowl. The chicken sausage was my protein-packed afterthought that turned out to be the perfect savory anchor. What I love most is how this dish comes together faster than takeout on busy weeknights, yet feels like a proper meal with all its colorful goodness. It’s become my go-to when I want that “I cooked something special” feeling without the fuss.
Why You’ll Love This Veggie-Packed Chicken Sausage Pasta
Trust me, this isn’t just another pasta dish – it’s the kind of meal that makes you feel good about eating and serving. Here’s why it’s become my weeknight hero:
- Quick as takeout: From fridge to table in 35 minutes flat – perfect for those “I’m starving now” evenings.
- Nutrient powerhouse: Packed with seven different veggies (but sneaky enough that picky eaters won’t complain).
- Family-approved: The chicken sausage adds that savory punch kids love, while the colorful veggies make adults happy.
- Endlessly adaptable: Swap in whatever veggies you’ve got – I’ve used everything from mushrooms to spinach with great results.
- Instagram-worthy: The rainbow of colors makes it almost too pretty to eat (almost being the key word).
It’s the kind of dish that disappears fast – both from the plate and from your memory of how easy it was to make!
Ingredients for Veggie-Packed Chicken Sausage Pasta
What I love about this recipe is how simple the ingredient list is, yet the flavors explode when they come together. Here’s everything you’ll need to make this colorful, hearty dish:
- Pasta: 1 box penne (gluten-free works great here – nobody will know the difference!)
- Protein: 4 links chicken sausage (I like using the spinach & feta variety, but any flavor works)
- Oil & acid: 1 Tbsp avocado oil (it’s got a higher smoke point than olive oil) and 1 lemon (for that bright finish)
- Veggie squad:
- 1 crown broccoli, chopped into bite-sized florets (stems are great too – just peel them first)
- 1 carrot, peeled and cut into matchsticks (they cook faster and look prettier this way)
- 1 red bell pepper, seeded and sliced (that pop of color is everything)
- 1 zucchini and 1 yellow squash, sliced (hello, summer vibes)
- ¼ cup asparagus, chopped (just the tender parts – save the woody ends for stock)
- ¼ cup cherry tomatoes (they burst into sweet little surprises)
- ¼ cup red onion, thinly sliced (for a bit of zing)
- Flavor boosters: 3 cloves garlic (minced, not pressed – texture matters!) and 3 Tbsp fresh basil (torn, not chopped, to keep it fragrant)
See? Nothing fussy here. Just honest, fresh ingredients that make each bite interesting. The beauty is you can swap out veggies based on what’s in season – I often toss in whatever’s looking good at the farmer’s market. Check out my quick broccoli pasta for more ways to make vegetables the star of your pasta dishes!
How to Make Veggie-Packed Chicken Sausage Pasta
Okay, friend, here’s where the magic happens! This veggie-packed pasta comes together so easily once you get your ingredients ready. I’ve broken it down into simple steps, just like I do when teaching my cooking classes. The key is cooking each component just right before bringing everything together in one happy, colorful dish.
- Boil the pasta: Cook your penne according to the package directions (usually about 9 minutes), but pull it out a minute early – it’ll finish cooking later when we combine everything. Drain and set aside. Pro tip: Don’t rinse it! That starchy coating helps the flavors stick.
- Prep the veggies (see below): While the pasta cooks, get your vegetable chopping done. Trust me, having everything ready to go makes the cooking process so much smoother.
- Brown the sausage (see below): In your largest skillet (I love using my trusty 12-inch cast iron), heat the avocado oil over medium-high. Add those sausage rounds and cook until they’re beautifully caramelized – about 4-5 minutes. Remove them to a plate, leaving the flavorful drippings behind.
- Sauté the hard veggies first: In that same skillet (no need to wash it!), add more oil if needed, then toss in the carrots, bell pepper, broccoli, and red onion. Let them get friendly with the heat for about 3-4 minutes – you want them slightly softened but still with some crunch.
- Add the quick-cooking veggies: Now comes the zucchini, squash, asparagus, garlic, and tomatoes. Another 3 minutes is all they need. The garlic should be fragrant, and the tomatoes just starting to wrinkle – that’s when you know they’re perfect.
- Bring it all together: Return the sausage and pasta to the skillet. Squeeze that lemon over everything (seeds caught in your fingers, of course – we’re home cooks, not magicians). A good toss ensures every bite gets some love. Finish with fresh basil and maybe a pinch more salt if needed.
See? Told you it was easy! The whole process takes about 20 minutes tops once you’ve got your veggies prepped. If you’re looking for more quick, flavorful skillet meals, check out my irresistible chicken lo mein recipe too.
Prepping the Vegetables
Here’s my little vegetable prep secret: work from toughest to most delicate. The carrots need the most time, so cut them into thin matchsticks (no big chunks here – we want quick cooking). Broccoli florets should be bite-sized, and don’t toss those stems! Peel and slice them too. Bell peppers? Nice thin slices. Zucchini and squash get 1/4-inch rounds – any thicker and they’ll steam instead of sauté. Pro tip: Keep your cherry tomatoes whole – they’ll burst on their own and create little pockets of sweet juice.
Cooking the Chicken Sausage
Listen, we’re not boiling hot dogs here – we want flavor! Slice your chicken sausage into 1/2-inch rounds (thicker than you’d think), then resist the urge to stir them constantly in the pan. Let them get a good sear for 1-2 minutes per side – that caramelization equals big flavor. If they stick a bit at first, they’ll release when ready. You’ll know they’re done when they’ve got those gorgeous brown edges and are firm to the touch.
Tips for Perfect Veggie-Packed Chicken Sausage Pasta
Oh, you’re gonna love these little tricks I’ve picked up after making this dish at least a dozen times! Trust me, they’ll take your pasta from good to “wow, can I get this recipe?” levels.
- Listen to your pan: If veggies start sticking or burning, don’t be stubborn like I was – just lower the heat a touch. Medium is perfect for getting that nice sauté without the drama.
- Swap with confidence: No zucchini? Try spinach (add it last). Out of asparagus? Green beans work great. The beauty is in the flexibility – use what’s fresh or what’s hiding in your fridge.
- Spice it up: A pinch of red pepper flakes while sautéing the garlic adds the perfect warmth. And hey, if you’re feeling fancy? A sprinkle of Parmesan makes everyone feel like they’re eating out.
- Prep smart: Chop all your veggies before turning on any burners. Sounds obvious, but on busy nights, it’s the difference between frantic scrambling and graceful cooking.
See? No fancy techniques here – just the kind of practical know-how that comes from actually making (and occasionally slightly burning) this dish many happy times!
Serving Suggestions for Veggie-Packed Chicken Sausage Pasta
You know what makes this pasta even better? Serving it with the right sides – and I don’t just mean shoving it on a plate! My favorite way is to pile it high in shallow bowls (those colors need to shine!) with a crusty slice of garlic bread on the side – perfect for sopping up all those delicious juices. The contrast of textures is just wonderful.
For lighter meals, try pairing it with a simple arugula salad – the peppery greens cut through the richness beautifully. I always finish with an extra sprinkle of fresh basil right before serving (those pretty green flecks make it taste even better, I swear). And if you’re feeling fancy? A light grating of Parmesan never hurt anybody!
Honestly though? This pasta stands tall all on its own too. Sometimes I just grab a fork and eat right from the pan – no judgement here!
Storage and Reheating Instructions
Okay, let’s talk leftovers – because let’s face it, you’ll probably have some (unless you’ve got teenagers like mine!). This pasta actually gets better after a night in the fridge – those flavors really cozy up to each other. Store any extras in an airtight container; it’ll keep for 3-4 days, though good luck making it last that long!
When reheating, skip the microwave if you can – it turns those perfect al dente noodles into sad little mush sticks. Instead, warm it gently in a skillet with a splash of water or broth, stirring occasionally. Takes about 5 minutes over medium-low heat. The veggies keep their texture, and the sausage stays juicy. If you must microwave, do it in 30-second bursts with a damp paper towel over top – not perfect, but better than nothing on those extra busy nights!
Nutritional Information
Just so you know, these numbers are ballpark figures – your actual counts might dance around a bit depending on your exact ingredients and brands. But here’s the nutritional breakdown per serving to give you a general idea of what you’re enjoying:
- Calories: 450
- Protein: 25g (thanks, chicken sausage!)
- Carbs: 55g
- Fiber: 7g (all those gorgeous veggies at work)
- Sugar: 8g
- Fat: 15g
Remember, this is a rough guide – your mileage may vary based on how generous you are with the olive oil or which sausage brand you choose. But hey, with this many veggies, you’re definitely winning the nutrition game!
Frequently Asked Questions
Can I use regular sausage instead of chicken sausage?
Absolutely! While I love chicken sausage for its leaner profile, Italian sausage or even smoked sausage work beautifully here. Just keep in mind that pork sausage will release more fat, so you might want to drain some before adding your veggies. Turkey sausage is another great alternative if you’re watching calories.
What’s the best gluten-free pasta for this recipe?
After testing dozens, I swear by brown rice penne – it holds its shape beautifully and doesn’t turn mushy. My second choice would be chickpea pasta (extra protein bonus!), but watch the cooking time – it tends to cook faster than the package says. Whatever you choose, don’t rinse it after draining – that starchy coating helps the flavors stick!
Can I make this dish ahead of time?
You sure can! I often prep the veggies and sausage the night before (stored separately in the fridge). The pasta itself reheats beautifully too – just add a splash of broth or water when warming to bring back that perfect texture. The flavors actually deepen overnight, making it perfect for meal prep!
What other vegetables work well in this pasta?
Oh, let me count the ways! Mushrooms add earthiness, spinach wilts in beautifully at the end, and even frozen peas make a happy appearance in my kitchen. The key is adding tougher veggies first (like carrots) and delicate ones last (like cherry tomatoes). This recipe is really a canvas for whatever’s fresh or needs using up in your fridge!
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Veggie-Packed Chicken Sausage Pasta
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A balanced and colorful pasta dish with chicken sausage and fresh vegetables.
Ingredients
- 1 box Penne Pasta (gluten free)
- 1 Tbls Avocado Oil
- 4 links Chicken Sausage (sliced into rounds)
- 1 crown Broccoli (chopped)
- 1 Carrot (peeled & cut into matchsticks)
- 1 Red Bell Pepper (seeded & sliced)
- 1 Zucchini (sliced)
- 1 Yellow Squash (sliced)
- 1 Lemon
- 1/4 cup Asparagus (chopped)
- 1/4 cup Cherry Tomatoes
- 1/4 cup Red Onion (sliced)
- 3 cloves Garlic (minced)
- 3 Tbls Fresh Basil (chopped)
Instructions
- Cook the pasta according to the package directions and set aside.
- Add avocado oil to a large skillet over medium heat. Brown the chicken sausage until cooked through and set aside.
- Add more oil if needed, then add carrots, bell peppers, broccoli, and red onion to the pan. Sauté over medium heat until the veggies start to get tender (3-5 minutes).
- Add zucchini, yellow squash, asparagus, garlic, and tomatoes. Cook for another 5 minutes.
- Stir in the pasta, cooked sausage, and squeeze the lemon over the dish. Stir to combine and add salt and pepper to taste.
- Top with fresh basil and serve.
Notes
- Use red pepper flakes for a bit of heat if desired.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Chicken Sausage Pasta, Veggie-Packed Pasta, Healthy Dinner, Easy Weeknight Meals, High Protein Pasta