Love an easy summer recipe packed with veggies and flavor? This pasta main dish brings the best flavors of the season, while still being a filling meal, while being low in carbs. You can of course use any pasta you'd like for this, or even serve a few varieties separate from the meat and veggie sauce to fit numerous diets. This dish is ready in 45 minutes!
We include lots of process pictures in the body of the text, as well as ideas for substitutions and more. Feel free to skip to the recipe card if you'd like to get right into it. This post is also available as a Google Web Story!
Ingredients:
- Cooked pasta of choice - You can use any low carb (or non-low carb!) pasta of choice you like here. Make sure to leave yourself enough time to have the pasta ready to go before the meat and veggies finish cooking. Reserve some pasta water in case you need to thin the sauce. Some people prefer an orecchiette style pasta, and the most similar low carb option we can think of are these low carb shells. We used low carb fettuccine.
- Italian sausage - We often opt for spicy, but mild Italian sausage, chicken sausage or smoked beef sausage would taste great too!
- Olive oil & unsalted butter - Olive oil is used for searing the meat and veggies at a higher heat, and then we add in butter to help create a sauce.
- Onion & garlic - The base of all tasty things, we're convinced!
- Broccolini - Also known as "baby broccoli" this summertime veggie is similar to regular broccoli, but more mild and sweet. Not the same thing as broccoli rabe, however.
- Sweet corn kernels - Does it get better than fresh ears of corn? In our opinion, no! You could use canned corn (drained of excess liquid) if you prefer.
- Cherry tomatoes - Or really any tomato variety you want. We love cherry tomatoes as they are reliably sweet and delicious, especially in the summertime! You could also used diced tomatoes, drained.
- Dry seasonings - We use a little kosher salt, black pepper, Italian seasoning & red pepper flakes.
- Fresh sweet basil - We grow it and tend to use it whenever possible, especially in the summertime! You can also substitute for dried.
- Lemon juice & zest - For a little zing of flavor and acidity, we use both the juice and the lemon zest.
- Chicken broth - To help create a flavorful sauce. White wine could be used instead, or even water if you prefer.
- Parmesan cheese - Freshly grated and stirred in at the end.
How to Make This Broccolini Sausage Pasta Dish:
Prepare your noodles of choice, then drain and set aside. You may want to reserve some of the pasta water for later.
Over medium heat, add some of the olive oil and squeeze the Italian sausage into the skillet and discard the casing. Crumble the sausage with a wooden spoon. brown your Italian sausage until cooked completely. Remove from the skillet and set aside.
Add the remaining olive oil, followed by the minced garlic and dry seasonings. Cook until fragrant, about 30 seconds, and then immediately add the onion, tomato, broccolini and corn.
Cook until softened, stirring every so often until the tomatoes have started to pop, about 7-10 minutes. Stir in the lemon juice and zest, and fresh basil, cook to soften the basil, about 30 seconds.
Add chicken broth and butter to the skillet, and stir constantly to coat the veggies and create a sauce. Stir in the Italian sausage.
Stir in the freshly grated parmesan cheese.
Now, just plate and serve with the noodles! We like to garnish with more parmesan cheese and fresh basil.
Tips For The Best Broccolini Sausage Pasta:
- Any pasta of your choosing can be used in place of low carb noodles.
- If you have leftovers, store in the fridge for up to 4 days in an airtight container.
- Freshly grated parmesan cheese is going to be your best bet for creating a sauce to make this dish.
More Recipes To Try:
- Keto Mac & Cheese (Southern Baked)
- Keto Lasagna Soup
- Creamy Mozzarella Shrimp Pasta
- Cheesy Baked Zucchini Noodles with Smoked Sausage
Need more ideas? Be sure to check out this massive list of over 85+ low carb and keto friendly recipes on our site!
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Until Next Time,
Briana & Chamere
Sausage Broccolini Pasta with Corn & Tomatoes (Low Carb)
Ingredients
- 16 ounces cooked great low carb fettuccine noodles (or any low carb pasta of choice)
- 4 tablespoons olive oil
- 1.5 pounds Italian sausage, casings removed
- 6 cloves garlic, minced
- ½ teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- ½ medium yellow onion, diced
- 20 ounces fresh corn kernels (about 4 ears of corn)
- 20 ounces cherry tomatoes
- 27 ounces broccolini, stems separated from florets (also known as baby broccoli, about 3 bunches)
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 2 teaspoons kosher salt (or to taste)
- 1 ounce fresh basil, optional (or more, to taste!)
- 1 cup chicken broth
- 4 tablespoons unsalted butter
- 4 ounces fresh grated parmesan
Instructions
- Prepare your noodles of choice, then drain and set aside. You may want to reserve some of the pasta water for later.
- Over medium heat, add some of the olive oil and squeeze the Italian sausage into the skillet and discard the casing. Crumble the sausage with a wooden spoon. brown your Italian sausage until cooked completely. Remove from the skillet and set aside.
- Add the remaining olive oil, followed by the minced garlic and dry seasonings. Cook until fragrant, about 30 seconds, and then immediately add the onion, tomato, broccolini and corn.
- Cook until softened, stirring every so often until the tomatoes have started to pop, about 7-10 minutes. Stir in the lemon juice and zest, and fresh basil, cook to soften the basil, about 30 seconds.
- Add chicken broth and butter to the skillet, and stir constantly to coat the veggies and create a sauce. Stir in the Italian sausage. Stir in the freshly grated parmesan cheese. Now, just plate and serve with the noodles! We like to garnish with more parmesan cheese and fresh basil.
- Store in the fridge for up to 4 days in an airtight container.
Notes
- You can lower the carbs in this dish even further by using a lower carb noodle replacement, or zucchini noodles!
- Canned corn (drained) can be used in place of fresh corn kernels.
- Diced canned tomatoes can be used in place of fresh tomatoes.
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
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