Ingredients
Scale
- 12 oz pasta (penne or rotini)
- 1 medium butternut squash (peeled and diced)
- 1 lb Italian sausage (casings removed)
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon nutmeg
Instructions
- In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon, about 5-7 minutes.
- Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
- Stir in the diced butternut squash, cover, and cook for about 10-12 minutes until the squash is tender, stirring occasionally.
- Once the squash is tender, reduce the heat to low and add the heavy cream, Parmesan cheese, nutmeg, salt, and pepper. Stir to combine and let simmer for 5 minutes.
- Add the fresh spinach and cook until wilted, about 2-3 minutes.
- Combine the cooked pasta with the creamy sausage and butternut squash mixture, tossing to coat evenly.
- Serve hot, garnished with additional Parmesan cheese if desired.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream.
- Feel free to add other vegetables like kale or mushrooms for extra nutrition.
- This dish can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 80 mg