Dinner Quick: Pasta with Feta, Broccoli, and Sausage

Dinner Quick: Pasta with Feta, Broccoli, and Sausage

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Faith Durand
Oct 27, 2017
(Image credit: Joe Lingeman)

We have a little formula in our kitchen for quick dinners. That would be pasta, greens, meat, and cheese. All the food groups in one! This quick and easy pasta started with the cheese as inspiration — a rich and salty feta that we paired with leftover broccoli that was lingering in the crisper door. Throw in some sausage and you've got dinner.

(Image credit: Joe Lingeman)

Add flavor with sausage.

Smoked sausage is an easy way to add just a little meat and flavor without too much work. Pick up a pack of chicken or pork sausage with the seasoning of your choice and you're halfway to dinner being done. Andouille will add a dose of smoky paprika and a bit of heat, while Italian-style sausage brings herbal sweetness by way of fennel. You can make this dish with a different sausage every time. For its versatility alone, it's a keeper.

Pasta with Feta, Broccoli, and Sausage

Serves 4 to 6

1 pound dried penne pasta
1 small head broccoli, cut into small florets
Olive oil
2 cloves garlic, minced
8 ounces smoked sausage, such as kielbasa or andouille, sliced into rounds
4 ounces feta cheese, chopped or crumbled
Salt
Freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package directions. Meanwhile, place about 1/2 cup water in a large frying pan over medium heat and bring to a boil. Add the broccoli florets and cover. Steam for about 6 minutes, or until barely tender. Drain the broccoli.

Drain the pasta and set aside.

Heat a little olive oil over medium heat in the same frying pan until shimmering. Add the garlic until golden and fragrant, about 2 minutes. Add the sausage and cook, stirring frequently, until heated through.

Turn up the heat to medium-high and add the broccoli, pasta, and feta. Cook, stirring frequently, until everything is hot and the edges of the pasta are starting to crisp up, working in batches if needed. Taste and season with salt and pepper as needed.

Recipe Notes

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
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