Pappardelle Pasta Recipe with Sausage and Vegetables
Sink your teeth into this amazingly delicious Pappardelle Pasta Recipe with Sausage and Vegetables that is loaded with flavor!
- 1 pound of egg pappardelle pasta
- 1 pound of loose Italian sausage
- 1 thinly shaven zucchini
- 1 thinly shaven squash
- 1 cup of thinly sliced snow peas
- 1 cup of cherry tomatoes
- 5 tablespoons of olive oil
- poached eggs
- 2 tablespoons of fresh chiffonade basil
- Kosher salt and fresh cracked pepper to taste
- grated Parmesan cheese
Preheat the oven to 425°
On a sheet pan lined with parchment paper spread out the zucchini, squash and tomatoes and coat with 2 tablespoons of olive oil. Season with salt and pepper and roast in the oven for 12 to 14 minutes or until the edges begin to crisp slightly.
In a large saute pan with 3 tablespoons of olive oil add in the sausage and cool until browned and cooked through.
In that same pan add in the snow peas and quickly saute. Next, gently add in the roasted vegetables from the oven and keep warm
In a large pot of boiling salted water add in the noodles and cook until al dente (8 to 10 minutes).
Drain the pasta and add to a bowl. Top off with the roasted vegetables, sausage and snow peas followed up with a poached egg. Garnish with fresh basil and Parmesan cheese.
Calories: 1112kcal | Carbohydrates: 112g | Protein: 37g | Fat: 59g | Saturated Fat: 17g | Cholesterol: 181mg | Sodium: 870mg | Potassium: 1521mg | Fiber: 10g | Sugar: 10g | Vitamin A: 20610IU | Vitamin C: 73.4mg | Calcium: 171mg | Iron: 5.9mg