Smoked Sausage Primavera
Submitted by daviestwin2
Spaghetti tossed with smoked sausage, broccoli, and Parmesan in a light evaporated milk sauce with Italian seasoning. A creamy one-skillet dinner ready in 35 minutes.
YIELD
3 servingsPREP
15 minCOOK
20 minREADY
35 minWeeknight pasta doesn’t get much easier than this. Smoked sausage and frozen broccoli simmer together in a skillet while the spaghetti cooks in a separate pot.
Evaporated skim milk, a pat of butter, and Italian seasoning create a light, creamy sauce that coats every strand without weighing things down.
Toss it all together with grated Parmesan, let it rest for five minutes to thicken, and dinner is served. Three portions, one skillet, and zero stress.
Kitchen Tips
- Break the spaghetti in half before cooking. Shorter strands toss more easily with the chunky sausage and broccoli.
- Let the finished dish stand for 5 minutes after tossing. The evaporated milk thickens as it cools slightly, giving you a creamier sauce that clings better.
- Swap the broccoli for any frozen vegetable you have on hand. Peas, green beans, or a mixed medley all work well here.
Ingredients
Directions
Cook spaghetti according to package directions.
Place sausage, vegetables and water in 10 inch skillet.
Bring to a boil.
Reduce heat, cover and simmer 7 to 8 minutes or until vegetables are crisp-tender.
Add milk, margarine and Italian seasoning to skillet.
Heat to melt margarine.
Toss sausage mixture with spaghetti and Parmesan cheese.
Let stand 5 minutes to thicken.
Comments
