This easy skillet dinner is a modified version of one of my very favorite recipes, Skillet Sausage Pasta with Spinach. This time I used zucchini and yellow squash and omitted the tomatoes. When preparing this one, you will want to add more water, but don’t! The squash will add more liquid as it cooks, and you don’t want to end up with a watery sauce. Just stir frequently, and the pasta will cook thoroughly. Promise! 
Rate this recipe!
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
|
Ingredients
- 1 pound raw turkey or chicken sausage casings removed
- 3 cups rotini or other bite-sized pasta
- 2 cups chicken broth
- 1 cup water
- 1 zucchini squash sliced into fourths lengthwise and sliced into 1/2" pieces
- 1 yellow squash sliced into fourths lengthwise and sliced into 1/2" pieces
- 1/2 cup grated parmesan
Ingredients
|
Rate this recipe!
|
Instructions
- Spray large skillet with cooking spray and heat over medium high heat. Brown and crumble sausage until cooked through.
- Stir in chicken broth, water, and pasta. Bring to a boil, and continue simmering for two minutes less than the recommended cooking time for pasta. Stir frequently to ensure that pasta cooks evenly.
- Reduce heat to medium. Stir in zucchini and and squash, and cook an additional 3-5 minutes or until squash is cooked to your liking, still stirring frequently..
- Over low heat, stir in parmesan cheese and cook until melted.
David Hogman says
Lovely picture and thanks for sharing the recipe..it looks yumm
The Weary Chef says
Thank you, David! I’m so glad you like the recipe and appreciate your comments!