Smoked Sausage, Zucchini, and Spinach Pasta

So, you wanna know a secret before we dive on into today’s Smoked Sausage, Zucchini, and Spinach Pasta recipe? Here it is: For years, I thought that I hated zucchini. Turns out, however: I really don’t!

In recent years I’ve come to discover that what I actually hated was poorly prepared, mushy, and under-seasoned zucchini… but I’d just never eaten it any other way. (This is, in fact, true of multiple vegetables in my life that I grew to enjoy only later in my adulthood, so if you’ve also been a zucchini hater, take heart: Perhaps it’s true of you as well!)

As I try to incorporate a wider variety of veggies into my diet, my current favorite way to enjoy zucchini is oven baked with Parmesan, various spices, and garlic, and/or in a sheet pan dinner containing other stronger or saltier flavors such as smoked sausage or Polska kielbasa. The other night, however, I was also craving pasta, so decided to see what would happen if I mashed up that idea of garlicky browned Parmesan-y zucchini goodness with a few other things, such as a little rotini (you’ll want a stronger shaped pasta to stand up to all the stuff), some fresh spinach (for an extra punch of vitamin-packed greens & flavor), a can of fire roasted tomatoes (to play up the smoky flavor of the sausage), and a bit more Parmesan (because, cheese).

What happened was this: Smoked Sausage, Zucchini, and Spinach Pasta. And, what a lovely combination it all turned out to be! I definitely do like zucchini, when enjoyed in conjunction with these types of textures and flavors. So, let me tell you exactly how this recipe all came together.

Smoked Sausage, Zucchini, and Spinach Pasta

Ingredients

– for the sausage & zucchini

1 Tbsp olive oil
2 Tbsp diced yellow onion
4 cloves garlic, chopped
8 oz zucchini (about 2 small or one medium), cut in half lengthwise and then into about 1/4″ half-moon pieces (I cut the very largest part into thirds lengthwise rather than in half, to keep the pieces about the same size)
14 oz Polska kielbasa or smoked sausage, sliced in half lengthwise and then into about 1/4″ half-moon pieces
1/2 tsp seasoned salt
1 tsp Italian seasoning
1/2 tsp crushed red pepper (reduce to 1/4 tsp or omit if you are sensitive to heat)
Black pepper, to taste
1/2 cup shredded Parmesan

– for the pasta

12 oz box rotini pasta (I used tri-colored)
14.5 oz can fire roasted diced tomatoes
1/4 cup shredded Parmesan
5 oz fresh baby spinach

Directions

Cook pasta al dente according to package directions, then drain and return to pot. Turn heat under that same pot to medium and stir in spinach, fire roasted diced tomatoes, and 1/4 cup shredded Parmesan until cheese is melted and spinach is starting to wilt.

Meanwhile, heat olive oil in a 12″ cast iron skillet over medium-high heat until shimmering. Add onion and cook for 3 minutes, stirring occasionally. Add garlic and saute another 30 seconds, then stir in zucchini & kielbasa. Season the zucchini and sausage with seasoned salt, black pepper, crushed red pepper, and Italian seasoning, then continue sauteing over medium-high heat for 8-10 minutes or until zucchini is lightly browned, stirring occasionally.

Top your sausage and zucchini with 1/2 cup shredded Parmesan. Move your skillet into the oven and broil for 3-4 minutes until cheese is browned. Remove the skillet from oven and add its entire contents (including the pan juices from the zucchini) to your pot of pasta, tomatoes, and spinach. Stir until everything is nicely combined, and spinach is completely wilted.

Serve your sausage & zucchini pasta with additional Parmesan to top (optional).

This smoked sausage pasta is easier than it looks, I promise

This is one recipe mashup that really works — And, while much of this recipe does require hands-on time with its various steps of chopping, sauteing, boiling, draining, and broiling, it’s all very straightforward! The timing also works out so that each step should feed nicely into the next, as long as you start your pasta water boiling around the same time as you start chopping your vegetables and sausage.

Smoked sausage, zucchini, and spinach pasta is a filling all-in-one weeknight dinner that’s just jam packed with flavor. If you do want to add a side, though, try a crusty baguette or a crisp salad for textural contrast.

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Smoked Sausage, Zucchini, and Spinach Pasta

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Smoked sausage, zucchini, and spinach pasta is a filling all-in-one weeknight dinner that's just jam packed with flavor.

Course dinner

Total Time 45 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

- for the sausage & zucchini

• 1 Tbsp olive oil
• 2 Tbsp diced yellow onion
• 4 cloves garlic, chopped
• 8 oz zucchini (about 2 small or one medium), cut in half lengthwise and then into about 1/4" half-moon pieces (I cut the very largest part into thirds lengthwise rather than in half, to keep the pieces about the same size)
• 14 oz Polska kielbasa or smoked sausage, sliced in half lengthwise and then into about 1/4" half-moon pieces
• 1/2 tsp seasoned salt
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper (reduce to 1/4 tsp or omit if you are sensitive to heat)
• Black pepper, to taste
• 1/2 cup shredded Parmesan

- for the pasta

• 12 oz box rotini pasta (I used tri-colored)
• 14.5 oz can fire roasted diced tomatoes
• 1/4 cup shredded Parmesan
• 5 oz fresh baby spinach

Instructions

• Cook pasta al dente according to package directions, then drain and return to pot. 
• Turn heat under that same pot to medium and stir in spinach, fire roasted diced tomatoes, and 1/4 cup shredded Parmesan until cheese is melted and spinach is starting to wilt.
• Meanwhile, heat olive oil in a 12" cast iron skillet over medium-high heat until shimmering. Add onion and cook for 3 minutes, stirring occasionally. 
• Add garlic and saute another 30 seconds, then stir in zucchini & kielbasa. Season the zucchini and sausage with seasoned salt, black pepper, crushed red pepper, and Italian seasoning, then continue sauteing over medium-high heat for 8-10 minutes or until zucchini is lightly browned, stirring occasionally.
• Top your sausage and zucchini with 1/2 cup shredded Parmesan. Move your skillet into the oven and broil for 3-4 minutes until cheese is browned.
•  Remove the skillet from oven and add its entire contents (including the pan juices from the zucchini) to your pot of pasta, tomatoes, and spinach. Stir until everything is nicely combined, and spinach is completely wilted.
• Serve your sausage & zucchini pasta with additional Parmesan to top (optional).

Notes

While much of this recipe does require hands-on time with its various steps of chopping, sauteing, boiling, draining, and broiling, it's all very straightforward! The timing also works out so that each step should feed nicely into the next, as long as you start your pasta water boiling around the same time as you start chopping your vegetables and sausage.

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