Zucchini Mushroom Pasta
Zucchini, mushrooms, and sausage are tossed with penne in a spicy sauce for an easy dinner win in this simple skillet meal.
Servings: 5
Ingredients
- 8 ounces penne pasta or another bite-size pasta
- 1 pound hot sausage
- 8 ounces small cremini or white mushrooms quartered
- 4 small zucchini chopped into ¾-inch pieces, about 4 cups
- 24 ounces pasta sauce store-bought or homemade
- 2 teaspoons Italian seasoning
- ½ teaspoon red pepper flakes adjust to taste
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
- ¼ cup freshly shredded Parmesan cheese OPTIONAL
Instructions
- Cook the pasta in heavily salted water. Drain the pasta, and set aside. While the pasta is cooking, cook and crumble the sausage in a large skillet, over medium-high heat, for about 5 minutes.
- Add the mushrooms and continue cooking, stirring frequently, for about 2 minutes. Add the zucchini and continue cooking until barely softened, about 3 minutes.
- Add the pasta sauce, Italian seasoning, red pepper flakes, salt, and pepper. Bring to a simmer and continue cooking, just until the squash reaches the desired doneness.
- Stir in the pasta and serve warm. Top with Parmesan, if desired, before serving.
Nutrition
Calories: 537kcal | Carbohydrates: 49g | Protein: 26g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 1563mg | Potassium: 1366mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1087IU | Vitamin C: 38mg | Calcium: 128mg | Iron: 4mg