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- 2 chicken sausage, spicy or sweet
- 1 large spaghetti squash, cut in half lengthwise
- 3 Tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1 Teaspoon sea salt
- 1/2 Teaspoon freshly ground pepper
- 1 (15 oz) can artichokes, quartered and drained
- 2 Cups spinach, kale or arugula
- 1 Teaspoon dried parsley
- 1 Teaspoon dried basil
- 1/2 Teaspoon dried thyme
- 1 lemon juiced
- 3/4 Cups chicken broth
In a sauté pan over medium heat add 1 teaspoon of olive oil and add sausage (I used 1 sweet and 1 spicy). Brown on all sides and sauté until cooked. About 10 minutes. Preheat oven to 350 degrees. Poke about 10 little holes in your spaghetti squash (I used a kabob skewer). Place on a baking sheet lined with foil. Bake for 1 hour. Until you can poke a hole easily through the squash. Let cool for 10 minutes. Slice in half the long way. Use a spoon to remove the excess seeds then a fork to thread the strings from the squash to create your spaghetti into a large bowl. Wipe the sauté pan with a paper towel then reheat to a medium temperature. Add a tablespoon of olive oil and when hot add in garlic and artichokes. Season with salt and pepper and let cook until slightly browned and tender on all sides for about 3-4 minutes. Add 3/4 of the artichokes and garlic mixture to your food processor, 1 tablespoon olive oil, 1/4 cup chicken broth and your greens (spinach, kale or arugula). Then add parsley, basil, thyme and lemon juice and pulse about 5 times. Taste for any additional seasonings. Take out a large sauce pan and heat to medium. Add in remaining 1/2 cup chicken broth and bring to a high simmer then lower. Add in artichoke pesto then remaining artichokes (chop up). Slice cooked sausage and spaghetti squash to the pan. Let warm together for about 10 minutes and serve! Top with fresh herbs.
Calories Per Serving171
Folate equivalent (total)82µg21%
Artichoke Pesto Pasta
This Artichoke Pesto Pasta is a one skillet dinner that&rsquos loaded with vegetables! This pasta recipe is perfect for your Meatless Monday dinner!
We took a short cut with this recipe and used a jarred artichoke pesto from Trader Joe&rsquos but you can grab your favorite jar of pesto, or whip up a batch of your own. Today we&rsquore just keeping it simple and taking some store-bought help.
Christie always looks for &ldquoMeatless Monday&rdquo dinner options for the family&hellipI&rsquom OK with a meatless meal every now and then but every single time she makes one I say something like &ldquoThis would be awesome with sausage in it&rdquo Or the same sentence swapped out with chicken&hellipwhatever I think would go better. Basically I try and sabotage every meatless meal she tries to put on he table.
So&hellipeven though I still say that this pasta would taste awesome with spicy sausage it tastes pretty darn good all on it&rsquos own too.
You can also easily adapt this recipe to your liking, or anything you&rsquove got going on in the fridge. It can definitely be a clean the fridge out recipe if you need it to be&hellipgrilled chicken, ham, different vegetables.
The method here is really cooking the pasta in the chicken broth. Obviously doing it this way adds a ton more flavor than just boiling your pasta in water and you save a whole big pot to wash so it&rsquos a win win.
Once the pasta is cooked you can start adding in the rest of the ingredients&hellipin this case the artichoke pesto, artichoke hearts, olives, tomatoes and cheese.
- 1 (14.5 ounce) package penne pasta
- 1 tablespoon olive oil
- 1 pound fresh chicken sausage, casings removed
- ⅓ cup diced onion
- 1 tablespoon pesto
- 1 (14.5 ounce) can petite diced tomatoes in juice
- 1 cup chicken broth
- ½ cup heavy cream
- ¼ cup shredded Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
Meanwhile, heat olive oil in a large pan over medium-high heat. Add chicken sausage and onion. Cook until chicken is browned and no longer pink in the center, 5 to 7 minutes. Reduce heat to low and mix in pesto. Add tomatoes with juice and chicken broth. Simmer sauce until slightly reduced, 5 to 10 minutes.
Pour cream into the sauce. Simmer until reduced to your desired thickness, 5 to 10 minutes. Pour sauce into the pot of cooked penne. Mix thoroughly. Let rest for 5 minutes before serving. Garnish with shredded Parmesan cheese to your liking.
- 1 (16 ounce) package bow tie pasta
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 2 boneless skinless chicken breasts, cut into bite-size pieces
- crushed red pepper flakes to taste
- ⅓ cup oil-packed sun-dried tomatoes, drained and cut into strips
- ½ cup pesto sauce
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain.
Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
Why I love this Mediterranean chicken sausage pasta recipe:
- ready in under 30 minutes
- made with pantry ingredients and healthy on hand items
- packed full of protein from the chicken sausage, chickpeas, and chickpea pasta
- minimal ingredients
- tons of flavor from the pesto and sun dried tomatoes
- Nothing to defrost in advance – made with pantry or refrigerated ingredients, so you can easily make this on the spot
Substitutions and FAQ&rsquos
This recipe uses frozen artichoke hearts but you can also use canned artichoke hearts in water, drained of water and quickly sautéed with lemon and salt to get the same flavor.
Hemp hearts (affiliate link) are inexpensive and a great source of protein and Omega-3 fatty acids. However, if you do not have them or prefer not to use them in this recipe, you can substitute out cashews, almonds, walnuts, sunflower seeds or even pumpkin seeds. The flavor of the pesto will change according to the nut or seed you try so this is also a great way to change up the flavor each time you make this dish!
How long will this vegan pesto pasta last in the fridge?
The pesto will last about a week in the fridge in a sealed container, so if you want to make it ahead of time, you can!
The artichoke pesto pasta will last about 3 days in the fridge in a sealed container. You can serve the leftover pasta cold or reheated, making it perfect for lunch the next day!
What other vegetables could you add to this artichoke pesto pasta:
- Fresh spinach or kale
- Sauteed mushrooms
- Roasted bell peppers
- Sundried tomatoes
- Spiralized zucchini
How to add more protein to this pasta recipe:
I used lentil based pasta, which has about 21 grams of protein per serving, so I didn&rsquot find the need to add more protein. However, you could easily add precooked chicken, shrimp, salmon, chickpeas or balsamic tofu to add even more protein to this recipe and make it more filling!
I used a whole wheat small pasta for my dish, however any small pasta shape will work great. Be sure to cook your pasta 1 minute less than the box recommends. It&rsquos always nice for your pasta to have a little bite to it. Mushy paste=bad dinner 🙂
Transfer the cooked pasta and browned sausage to a nice pot. Add about 1/4 cup prepared pesto to the pot. For a stronger pesto flavor feel free to add more. We like more of a &ldquoslight&rdquo pesto flavor.
Add cream, stir until hot and top with grated Parmesan and fresh basil. Just like that dinner is done in under 30 minutes. Love this one.
Quick and simple weeknight dinner friends. Note that if pasta is left out before serving, sauce will thicken slightly. Add more cream or milk to thin.
Sausage Pesto Pasta
This Italian sausage pesto pasta recipe uses simple ingredients and is easy to make. Mushrooms, tomatoes, peppers, garlic, and onions pack it with flavor!
DeLallo &ndash thank you for supporting the brands that keep Salt & Lavender cooking! I only work with brands whose products I love. All opinions are my own.
This pasta dish is ready in just over 30 minutes and great for busy weeknights. I decided to use DeLallo's Casarecce Pasta for this recipe - the twists are perfect with this sauce! I love to use more unusual pasta shapes once in a while. it's one of those little things that puts a little pep in my dinner step!
DeLallo's pasta comes from the town where pasta was born, a region near Naples, at the beginning of the Amalfi Coast. Of course it would be lovely to visit there, but the next best thing is having their tasty pasta in your kitchen. DeLallo uses traditional methods of making pasta from the finest wheat to ensure the best quality products.
DeLallo's Simply Pesto, which is a traditional basil pesto that's ready to use right out of the jar. The pesto melds perfectly with the juice that's released from the grape tomatoes, and it adds a delicious herby flavor that puts the finishing touches on this tasty dish.
To make this pesto and sausage pasta, you start by browning the sausage meat, and then you take it out of the pan and sear the mushrooms and onions. That's a key step - getting a good sear on the sausage meat, onions, and mushrooms adds so much flavor to the dish. You then finish the sauce up by adding in the garlic, then adding the sausage back and stirring in the tomatoes, peppers, and a bit of chicken broth. Let it cook for a few minutes, and then stir in the pesto. I used a quarter cup of it, but feel free to add a bit more if you want a stronger pesto punch.
- ¼ cup plus 1 1/4 tsp. kosher salt, divided
- ½ pound penne pasta
- 1 pound chicken breast tenders
- 1 ¼ teaspoons black pepper, divided
- 3 tablespoons olive oil
- 1 pt. cherry tomatoes
- 1 (9-oz.) package frozen artichoke hearts, thawed
- 1 (6-oz.) package fresh baby spinach
- 1 cup freshly grated Parmesan cheese
Bring 4 qt. water to a boil in a stockpot over high heat. Add 1/4 cup salt return to a boil. Add pasta boil, stirring occasionally, 11 minutes or until al dente. Drain, reserving 1 cup pasta water.
Sprinkle chicken with 1 tsp. each salt and pepper. Cook chicken in hot oil in a large skillet over medium-high heat 4 to 5 minutes on each side or until golden. Remove chicken from skillet. Add tomatoes to skillet cook, stirring often, 4 minutes. Stir in artichokes, 1/4 tsp. each salt and pepper, and 1/2 cup reserved pasta water. Reduce heat to medium, and cook, stirring often, 3 minutes or until tomatoes burst.
Stir pasta, spinach, and 3/4 cup cheese into tomato mixture. Add up to 1/2 cup remaining pasta water, stirring constantly, until thin sauce forms. Chop chicken toss with pasta mixture. Top with remaining cheese.
To make the pesto: Combine the basil, pine nuts, garlic, and cheese in a blender or food processor and blend until coarsely chopped. With the machine running, add the oil slowly, blending with combined. Season with salt and pepper. Set aside.
Bring a large pot of salted water to a boil, add the rigatoni, and cook according to the package directions until firm but tender.
Meanwhile, heat the oil in a large skillet until hot. Add the fresh sausage and cook, turning the pieces, until browned on all sides. If using smoked sausage, toss the pieces in the oil just to coat. Add the pepper strips, artichoke hearts, salt and pepper, and cook, stirring, until heated through. Add the wine and cook for 30 to 40 seconds. Add the sauce and cook, stirring until heated through, 1 or 2 minutes.
Rigatoni with Italian Sausage and Artichokes
This rigatoni with Italian Sausage is one of my favorite pasta recipes! All in all, it's a perfect combination of flavors in a sauce that coats my favorite pasta shape - rigatoni.
The base of this pasta is a tomato sauce, but the ingredients added to that sauce cover the entire spectrum of flavors. The tomatoes provide the sweet-acidic base. Marinated artichoke hearts add a tangy note. Sweet sun-dried tomatoes deepened the tomato with their concentrated sugars. Then there’s the spicy Italian sausage kicking it up a notch. Rigatoni is a great choice because the wide tubes are perfect to carry more of this sauce along with every bite.
The beauty of this recipe is that you can make it in a pressure cooker OR on the stovetop. Making it in a pressure cooker allows you to cook the dried noodles right in the sauce, saving time and cleaning up a second pot. The whole thing is done in a quick 7 minutes of cooking time. Yes, you do need to wait for the pressure cooker to build pressure, but it’s a quick-release of pressure at the end and you’ll find the whole process gives you just enough time to tidy up the kitchen and lay the table. No need to call folks to the table – with the way this smells, they’ll be seated and waiting!
If you don’t have a pressure cooker, not to worry. Of course you can make this recipe on the stovetop, making the sauce separately and boiling the pasta to toss with it. The advantage of the stovetop method is that you can save any leftover sauce separately, freezing it and then use it for another meal. Whichever way you make it, I’m certain of one thing… you’ll be making it again (and again)!