Sausage Broccolini Pasta with Corn & Tomatoes (Low Carb)
This one skillet sausage broccolini pasta is an ode to summer! Loaded with fresh summer corn, tomatoes, lemon, basil and parmesan. A truly delicious summer meal!
Servings: 10 servings
Calories: 549kcal
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
Calories: 549kcal | Carbohydrates: 41g | Protein: 29g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1423mg | Potassium: 513mg | Fiber: 17g | Sugar: 7g | Vitamin A: 2147IU | Vitamin C: 93mg | Calcium: 225mg | Iron: 3mg