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 beans, which add an unexpected yet delicious twist of texture along with some extra protein. The flavors of the dish are highlighted and brought together by the lovely, creamy, bite of pecorino Romano.
- 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.
- 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
Ann's Tips and Tricks
Fava beans are delicious but fiddly – use frozen if you can’t find fresh.