Butternut Squash, Brussels Sprouts, and Sausage Rigatoni
Pear-Spinach Salad
Ingredients
- ½ (18-oz) pkg frozen halved Brussels sprouts, butternut squash, and onions
- 2 tsp olive oil
- ⅛ tsp salt, divided
- ⅛ tsp pepper, divided
- 2 (3.8-oz) mild Italian sausage links, sliced (from a 19-oz pkg)
- 4 oz rigatoni
- ¼ cup heavy cream
- ¼ cup low-sodium chicken broth
- ½ tsp Italian seasoning
Instructions
- Preheat oven to 450°F. Toss together vegetables, oil, and a dash each of salt and pepper on a 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 a dash 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
- 2 cups spinach
- 1 small pear, sliced
- 2 Tbsp olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
583
|
101
|
684
|
| Fat (g) | 25 | 5 | 30 |
| Sat. Fat (g) | 11 | 1 | 12 |
| Protein (g) | 28 | 2 | 30 |
| Carb (g) | 59 | 14 | 73 |
| Fiber (g) | 5 | 4 | 9 |
| Sodium (mg) | 793 | 144 | 937 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
