Lately I’ve noticed both of my kids are rejecting vegetables. I’m not sure what happened, they used to be so good about eating salads and now the mention sends them into a tizzy. So needless to say, I’ve been looking for ways to incorporate more vegetables into our meals without them being as noticeable. This dish was a huge hit! Cooper gobbled it and up and asked for seconds! It was a quick and easy meal, especially since the broccoli and pasta are cooked in one pot.
1 lb Italian chicken sausage, casing removed
12 oz pasta (I used orecchiette)
6 1/2 cups fresh broccoli florets
5 garlic cloves, minced
1/4 cup Parmesan cheese
2 Tbsp olive oil
salt & fresh ground pepper
In a large skillet, cook the sausage over medium-high heat, breaking it up as it cooks. Drain fat and remove from the heat. While the sausage is cooking, begin to bring a large pot of water to boil. Once the water is boiling, cook the pasta to al dente and add in the broccoli florets. Reserve one cup of pasta water and set aside before draining.
Return the pot to the stove and add in 1 tablespoon of olive oil. Add in the garlic and saute until golden and then reduce the heat to low. Add the pasta and broccoli to the pot along with the cooked sausage. Mix well and add in the remaining tablespoon of olive oil, Parmesan cheese and season with salt and pepper. Add 1/2 cup of the reserved pasta water to create a thin sauce and add any additional water as needed. Serve in bowls and top with additional Parmesan cheese if desired.