Dinner can get a bit challenging when you’re trying to keep costs down to a minimum—and still make wholesome, healthy meals. We’ve got just the recipe to help you maximize flavor and cost efficiency: a whole-grain pasta skillet with Brussels sprouts and sausage.
“Brussels sprouts are often underutilized in cooking, but they’re inexpensive and loaded with vitamins, minerals and fiber,” says Julie Andrews, R.D.N., a recipe developer based in Appleton, WI.
Here, they’re tossed with olive oil and dried oregano—both of which you probably have in your pantry.
Pro tip: Stock up on whole-grain or high-protein pasta when you see it on sale.
Price per serving: $2.30
Makes 8 servings
Prep time
10 min.
Cook time
20 min.
Ingredients
- ½ lb. any shape noodle
- 6 tbsp. olive oil, divided
- 1 lb. spicy ground Italian sausage (ideally all-natural)
- 2 cups Brussels sprouts, thinly sliced
- 2 cups spinach leaves
- 1 cup riced broccoli
- 3 to 4 cloves garlic, minced
- 2 Tbsp. dried oregano leaves
- ¾ tsp. coarse salt
- ½ tsp ground black pepper
- ¼ to ½ tsp. crushed red pepper flakes
- ½ cup freshly grated or shaved Parmesan cheese
How to make it
Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and set aside.
In a large cast iron skillet, heat 3 tablespoons olive oil to medium. Add sausage and cook until slightly browned, about 3 minutes, stirring to break up the sausage.
Stir in Brussels sprouts and cook 4 to 5 minutes.
Stir in spinach and riced broccoli and cook 3 to 4 minutes, until spinach is wilted and sausage is completely browned.
Stir in garlic, oregano, salt, pepper, and crushed red pepper flakes. Stir in cooked pasta and remaining 3 tablespoons olive oil. Taste and adjust seasoning, if necessary.
Top with a mindful serving of Parmesan cheese.
