Sausage, Asparagus & Quinoa Pasta Recipe for Weeknights

• 1 lb Italian sausage
• 2 cups quinoa fusilli
• 1 tbsp olive oil
• 1 cup asparagus chopped in three pieces
• ½ cup onions chopped
• 2 cloves garlic minced
• ½ tsp chili pepper
• Salt and pepper, to taste
• ¼ cup Parmesan cheese shredded
• 1 tbsp fresh parsley chopped

• In a large skillet over medium heat, cook the Italian sausage until browned, about 10–15 minutes.
• Transfer the cooked sausage to a plate. When cool enough to handle, slice into 1/4-inch pieces and set aside.
• Bring a large pot of lightly salted water to a boil. Cook the quinoa fusilli until tender but firm, about 8 minutes; drain.
• Using the same skillet, heat the olive oil over medium heat. Add the asparagus and sauté until it begins to soften, about 4 minutes.
• Add the onions and cook until golden brown, then add the garlic and cook until fragrant.
• Add the drained pasta and sliced sausage to the skillet. Stir together for about 1 minute to combine and heat through.
• Season with salt, pepper, and chili pepper to taste. If desired, add a little more olive oil to boost flavor.
• Garnish with shredded Parmesan and chopped parsley before serving.

• Swap the sausage for a milder variety if you prefer less heat.
• You can use any pasta you like, though quinoa fusilli keeps this dish gluten-free.
• Trim the woody ends from the asparagus before cooking.
• To store: Refrigerate leftovers in an airtight container for up to 4 days.
• To reheat: Microwave or gently warm on the stovetop until heated through.
• To freeze: After cooling completely, transfer to a freezer-safe container and freeze up to 2 months.

Nutrition

Nutrition information is automatically calculated and should be used as an approximation.