Easy Summer Pasta with Sausage and Broccoli

Dinner time is family time, or at least that’s what I’d like it to be.  I hate to admit it, but a lot of nights I come home from work and the last thing I want to do is cook.  Oftentimes, we end up ordering take out instead. And for some reason, takeout seems to indicate to everyone in my house to grab their orders and go off into their own separate spaces – the couch for my husband, the basement for my son and the bedroom for my daughter.  

This summer, I was determined not to let that happen so frequently.  That meant I had to find dinners I could make that would meet the following requirements:

1. Easy ingredients – if I find I am missing something I need to make a recipe, chances are I will skip it all together.  I love when ingredients are simple and on-hand
2. Easy to make – Sometimes I feel tired after a long day, so I need something that will be quick, without too much prep work
3. Something my family will actually eat – my kids are older now, but unfortunately, they haven’t grown out of picky!  I am always looking for recipes that they all will enjoy.
4.  Healthy – I am trying to commit to eating more healthy foods.  It’s part of living well!

So while perusing the internet looking for something that would fit our family and our lifestyle, I came across Jenn Segal’s Once Upon a Chef  blog.  Jenn’s recipes look and taste delicious, her pictures are beautiful and her directions are super clear and to the point.  

The recipe I tried from her site is  Orecchiette with Sausage and Broccoli.  I made this in just under 25 minutes and served it with some French bread, and a nice pinot grigio for me.  We ate outside on the patio and it was nice to spend some time together.

What are your easy go-to family meals for weeknights?

 

Orecchiette with Sausage and Broccoli

Servings: 4-6

Total Time: 30 Minutes

Ingredients

• 1 pound orecchiette
• 5 tablespoons extra virgin olive oil, divided
• 1 pound sweet Italian sausage, removed from casings
• 3 garlic cloves, minced
• 1 cup chicken broth

• 1 pound broccoli florets
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 3 tablespoons unsalted butter
• 1/2 cup freshly grated Pecorino Romano

Instructions

1. Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions.
2. Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium high heat. Crumble the sausage into the skillet and cook, breaking apart with a spoon, until lightly browned, 5-6 minutes. Reduce the heat to medium and add the garlic; cook for 1 minute more.
3. Add the remaining 4 tablespoons of olive oil, chicken broth, broccoli, salt and red pepper flakes. Cook, stirring frequently and scraping the bottom of the pan to release the flavorful brown bits, until the broccoli is tender-crisp, 3-4 minutes. Stir in the butter until melted and simmer for a few minutes to reduce and concentrate the sauce.
4. Drain the pasta well and add to the sausage and broccoli
   mixture. Toss to blend. Add half of the grated cheese taste and stir until the cheese is melted. Taste and adjust seasoning. Transfer to a serving platter or individual bowls and sprinkle with the rest of the grated cheese.

Nutrition Information per Jenn’s Website

• Per serving (6 servings)
• Calories: 624
• Fat: 28 g
• Saturated fat: 10 g
• Carbohydrates: 64 g
• Sugar: 3 g
• Fiber: 2 g
• Protein: 29 g
• Sodium: 692 mg
• Cholesterol: 51 mg