Spaghetti with Roast Broccoli and Sausage
Posted by Catie on April 21, 2011 in Boston, Entrees, Featured, Photos, Recipes, Reviews
Tags: 30 minute meals, broccoli, house beautiful, leftover spaghetti, Olive Oil, roast broccoli, sausage, simple cooking, spaghetti
This post is by Eat With Me Managing Editor Catie.
This past weekend, my roommates and I made way too much spaghetti for a house dinner (about 3 pounds) and have been trying to find ways to make new dishes so it won’t go to waste. I also had some broccoli and veggie sausage that needed to be eaten, so tonight I made a very simple, delicious meal of roast broccoli, (veggie) sausage, and the leftover whole wheat pasta. I remembered a more complicated, but equally satisfying meal from House Beautiful Magazine that included shrimp instead of sausage; I simplified the recipe and was able to make it in less than 30 minutes with ingredients I had on hand. Red wine with the pasta and strawberries with Nutella for dessert made for a serious food heaven/coma and I highly recommend that combo.
Spaghetti with Roast Broccoli and Sausage
Serves: 4
Ingredients:
1 lb spaghetti, cooked
2 heads broccoli, cut into bite-sized pieces
¼ cup olive oil, plus another ¼ cup olive oil
sea salt
crushed red pepper flakes
4 cloves garlic, minced
3-4 links vegetarian sausage (or meat sausage), cut into ½ inch slices
¼ cup parmesan cheese, grated
Directions:
- Cook spaghetti and set aside. If using leftover spaghetti, remove from fridge and set aside. Preheat oven to 400 degrees.
- Chop broccoli into bite sized pieces, rinse, and put into a mixing bowl. Toss with ¼ cup olive oil, two pinches of sea salt, and a couple dashes of red pepper flakes. When combined evenly, spread on a baking sheet and bake for 10-15 minutes.*
- In a large pan, heat remaining ¼ cup olive oil** with garlic and sausage for 5 minutes on low heat, or until sausage it lightly browned (veggie sausage takes a lot less time to cook). Add in pasta and toss, coating the pasta in oil and heating until pasta is warm. Add in roasted broccoli and a couple more dashes of red pepper flakes. Combine thoroughly, remove from heat, and pour into a large serving bowl. Toss with parmesan cheese. Serve with a side salad and enjoy!
* I like my broccoli a little crunchy and fresh so I only bake it for 10 minutes.
** You may need more olive oil to coat the pasta evenly, so just add a little at a time until you have the consistency you like.
Loved the shrimp version and can’t wait to try this recipe. This one is so much easier and quicker than the GH recipe. Sounds good!
This looks so good!