Spaghetti with Sausage & Spring Vegetables | Cook For Your Life

Espagueti con Salchicha y Vegetales de Primavera

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Spaghetti with Sausage & Spring Vegetables

Name: Spaghetti with Sausage & Spring Vegetables
Prep time: 15
Cook time: 30

(8 votes, average: 4.63 out of 5)

15 min prep

6 servings

Carrot Icon for Number of Ingredients Size

12 ingredients

Quick to make and healthy to eat, this Spaghetti with Sausage and Spring Vegetables, hits all the right notes. It incorporates lean chicken sausage sautéed with a wide variety of spring vegetables including fava...

1 pound whole-wheat spaghetti
1 tablespoons olive oil
½ cup red onion, chopped
1 garlic clove, minced
3 chicken sausage links, sliced
1 yellow squash, julienned
1 cup asparagus, cut in 2-inch pieces
1 cup fava beans, shelled and peeled
1 lemon, juiced
1 tablespoon butter
½ cup pecorino Romano cheese, shredded
salt and pepper to taste

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Nutrition Facts

Calories

455 cals

Fat

12 g

Saturated Fat

5 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g

Carbohydrates

73 g

Sugar

3 g

Fiber

4 g

Protein

21 g

Sodium

589 mg

Directions

Bring a pot of salted water to a boil. Add pasta to the boiling water and cook until al dente, following package directions minus 1 minute.
In a saucepan, heat olive oil on medium heat. Add onion, garlic and chicken sausage to the pan and cook for about 5 minutes until the onions are translucent and the sausage is slightly brown.
Add the squash, asparagus, and fava beans to the pan. Add about a ½ cup of pasta cooking water to the pan and cook for about 5 minutes, until the vegetables are soft. Season with lemon juice, salt and pepper.
Once the pasta is cooked, drain the water and add it to the pan with the vegetables. Add the butter and cheese to the pan and mix everything to combine. Serve while warm.

Chef Tips

Fava beans are delicious but fiddly – use frozen if you can’t find fresh.

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society