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Italian Pesto Pasta |

Italian Pesto Pasta

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  • 8 oz dried brown rice and quinoa pasta (I got mine at Aldi!)
  • 1 lb sweet italian sausage
  • 1 large zucchini
  • Salt & pepper
  • 2 tsp olive oil
  • 2 medium Roma tomatoes, diced
  • 2 cups mushrooms, sliced
  • 2 cups baby spinach, chopped
  • 1/4 cup pesto


  1. Preheat oven to 350. Thinly slice the zucchini, toss in olive oil and evenly spread out on a baking pan (make sure none of the pieces are overlapping). Sprinkle with salt and pepper. Bake for 15-20 minutes, or until the zucchini is brown and slightly crispy on the edges.
  2. Cook pasta according to package directions. Reserve 1/4 cup of the pasta water, then drain the rest and set pasta aside.
  3. In a large skillet, cook the sausage on medium heat until no longer pink in the middle, about 5-7 minutes. Drain excess oil.
  4. Add the tomatoes and mushrooms to the pan and cook until they are soft, about 10 minutes. Add the reserved pasta water and pesto. Stir and simmer for 3 minutes.
  5. Remove from heat. Add the zucchini and spinach to the pan and mix to combine.
  6. Serve and enjoy!