One Pot Sausage and Eggplant Pasta
One pot sausage and eggplant pasta features tons of fresh summer vegetables—eggplant, zucchini and spinach—along with sweet Italian sausage and plenty of garlic and parmesan. It’s a great meal for the summer months.
Ingredients
- 2 tablespoons olive oil
- 1 pound sweet Italian sausage casings removed
- 10 to 12 cloves garlic minced
- 1/4 to 1/2 teaspoon red pepper flakes
- 1 large zucchini diced
- 1 large eggplant peeled and diced
- 16 ounces bowtie pasta
- 5 cups hot water
- 6 ounces fresh baby spinach
- 8 ounces parmesan freshly grated
- salt and pepper to taste
Instructions
- Heat the olive oil in a Dutch oven over medium-high heat.
- Once the oil is hot, add in the sausage, breaking it apart as it browns. Once it is cooked through, toss in the garlic and red pepper flakes. Saute for just a couple of minutes before adding the zucchini and eggplant.
- Stir regularly until the veggies are soft, and add in the pasta, along with the hot water. Stir to combine all the ingredients, and turn the heat to high. Once the water boils, turn the heat back to medium-high, keeping the mixture at a simmer. Stir regularly to keep the pasta from sticking, letting it cook for 10 to 12 minutes or until the pasta is cooked through and most of the water is gone from the pot.
- Once the pasta is done, stir in the spinach and parmesan. Stir until the cheese is melted and everything is well combined. Stir in salt and pepper, and serve hot.