Butternut Squash, Brussels Sprouts, and Sausage Rigatoni
Pear-Spinach SaladIngredients
- 1 (18-oz) pkg frozen halved Brussels sprouts, butternut squash, and onions
- 2 Tbsp olive oil
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 4 (3.8-oz) mild Italian sausage links, sliced (from a 19-oz pkg)
- 12 oz rigatoni
- ¾ cup heavy cream
- ¾ cup low-sodium chicken broth
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 450°F. Toss together vegetables, oil, and ¼ tsp each salt and pepper on a large rimmed baking sheet; spread in a single layer. Top with sausage.
- Roast 20 minutes or until browned and tender, stirring once halfway through baking.
- Meanwhile, cook pasta according to package directions.
- Bring cream, broth, Italian seasoning, and ¼ tsp each salt and pepper to a boil in a saucepan over medium heat; cook 5 minutes or until thickened. Toss together pasta, vegetable mixture, and sauce in pasta pot.
Side Dish Ingredients
- 1 (10-oz) pkg spinach
- 2 pears, sliced
- ⅓ cup olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
Main | Side | Total | |
Servings | 6 | 6 | |
Calories |
507
|
85
|
592
|
Fat (g) | 22 | 5 | 27 |
Sat. Fat (g) | 10 | 1 | 11 |
Protein (g) | 21 | 1 | 22 |
Carb (g) | 54 | 11 | 65 |
Fiber (g) | 4 | 3 | 7 |
Sodium (mg) | 631 | 126 | 757 |
Budget Friendly Meal Plan
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