Butternut Squash, Brussels Sprouts, and Sausage Rigatoni

Pear-Spinach Salad
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Ingredients

  • 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

  1. 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.
  2. Roast 20 minutes or until browned and tender, stirring once halfway through baking.
  3. Meanwhile, cook pasta according to package directions.
  4. 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

  1. 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

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