Smoked Sausage, Zucchini, and Spinach Pasta

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  2 tbsp chopped or 20g

• Garlic

  Raw

  4 cloves, minced or 12g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Smoked link sausage

  Pork and beef

  14 oz or 397g

• Salt

  Table

  ½ tsp or 3g

• Italian Seasoning

  McCormick

  1 tsp or 1g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Parmesan cheese

  Shredded

  ¾ cup or 60g

• Whole wheat pasta

  Dry

  12 oz or 340g

• Diced Tomatoes

  Canned - Del Monte

  2 cup or 504g

• Spinach

  Raw

  4 cup or 120g

Directions

1. Cook pasta al dente according to package directions, then drain and return to the pot.
2. Turn the heat to medium and stir in spinach, fire-roasted diced tomatoes, and one-third of the shredded Parmesan until the cheese is melted and spinach starts to wilt.
3. Meanwhile, heat olive oil in a 12" cast iron skillet over medium-high heat until shimmering. Add onion and cook for 3 minutes, stirring occasionally.
4. Add garlic and sauté for another 30 seconds, then stir in zucchini and sausage. Season with salt, black pepper, crushed red pepper, and Italian seasoning. Continue sautéing over medium-high heat for 8-10 minutes or until zucchini is lightly browned, stirring occasionally.
5. Top the sausage and zucchini with the remaining Parmesan. Move the skillet into the oven and broil for 3-4 minutes until the cheese is browned.
6. Remove the skillet from the oven and add its entire contents, including pan juices, to the pot of pasta, tomatoes, and spinach. Stir until everything is combined and the spinach is completely wilted.
7. Serve hot.

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