Sausage Asparagus Quinoa Pasta
Sausage Asparagus Quinoa Pasta is a quick-to-make combination of quinoa pasta with Italian sausage, asparagus, and parmesan cheese. It is very filling and satisfying dinner dish.
Servings: 4 people
Ingredients
- 1 lb Italian sausage
- 2 cups quinoa fusilli
- 1 tsbp olive oil
- 1 cups asparagus, chopped in three pieces
- ½ cup onions chopped
- 2 cloves garlic minced
- ½ tsp chili pepper
- Salt and pepper
- ¼ cup Parmesan cheese shredded
- 1 tsbp fresh parsley chopped
Instructions
- In a large skillet, cook the hot Italian sausage over medium heat until browned. It will take about 10-15 minutes.
- Then, transfer the sausages to a plate.
- When cool enough to handle, cut into 1/4-inch thick slices and set aside.
- Bring a large pot of lightly salted water to a boil. Cook quinoa fusilli at a boil until tender yet firm, about 8 minutes; drain.
- Heat olive oil in the same skillet you use to cook the sausage over medium heat;
- Add asparagus and sauté stir until they start to soften, 4 minutes or so.
- Add onions and stir until they are gold browned.
- Add garlic and cook until fragrant.
- Add reserved quinoa fusilli and Italian sausage and stir well for 1 minute.
- Add salt and pepper to taste.
- If necessary, adjust seasoning and add more olive oil to add more flavor.
- Garnish with parmesan and chopped parsley.
Notes
- Feel free to swap the sausage with your favorite if you prefer a more mild one.
- I use quinoa fusilli but you can use a different pasta.
- Make sure to remove the woody ends of the asparagus before cooking.
- To store: Store the leftover sausage asparagus pasta in an airtight container in the fridge for up to 4 days.
- To reheat: You can easily reheat everything in the microwave.
- To freeze: Once cooled completely, transfer the dish to an airtight freezer-safe container and freeze for up to 2 months.
Nutrition
Serving: 1/4 | Calories: 588kcal | Carbohydrates: 34g | Protein: 31g | Fat: 37g | Cholesterol: 71mg | Sodium: 1662mg | Potassium: 522mg | Fiber: 3g | Sugar: 3g