Sausage and Asparagus Spaghettini recipe
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Ingredients
- 1 pound Italian link sausage 1 (13.25 ounce) package spaghettini (thin spaghetti) ¼ cup olive oil 1 pound fresh asparagus, trimmed and cut into 1-inch pieces 4 garlic cloves, minced 1 ½ pounds roma (plum) tomatoes, seeded and diced 1 teaspoon garlic salt ¼ teaspoon ground black pepper ⅓ cup grated Parmesan cheese
Nutrition Info
- 496.3 caloriescarbohydrate: 45.3 gcholesterol: 33.6 mgfat: 26 gfiber: 4.1 gprotein: 22.3 gsaturatedFat: 7.1 gservingSize: -sodium: 1219.8 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Sausage and Asparagus Spaghettini
Directions
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Cook the Italian sausage in a large skillet over medium heat until browned and no longer pink inside, 10 to 12 minutes.
Transfer sausages to a plate. When cool enough to handle, cut into 1/4-inch thick slices and set aside.
Bring a large pot of lightly salted water to a boil. Cook spaghettini at a boil until tender yet firm, about 8 minutes, drain.
Heat olive oil in a large skillet over medium heat, cook and stir asparagus pieces in the hot oil until they start to soften, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 more minute.
Mix in diced roma tomatoes, garlic salt, and black pepper, cook and stir until the tomatoes soften slightly, 1 or 2 more minutes. Remove vegetables from heat.
Toss the sliced sausage in the skillet with the asparagus and tomatoes to combine, lightly mix in the spaghettini.
Sprinkle the spaghettini and vegetables with Parmesan cheese.