Equipment
- 1 Large pot
- 1 Large frypan
Ingredients
Ingredients
- 4 cloves garlic
- 1 zucchini
- 250 g cherry tomatoes
- 1 cup baby spinach
Sausages
- 1 tbsp / 15 ml olive oil
- 6 / 450 g pork sausages
Pasta
- 200 g spaghetti pasta or gluten-free pasta
Veggies
- 1 tbsp / 15 ml olive oil
- 1 cube chicken stock
- 1 tbsp Italian herbs
- 400 g pasta sauce
- 1 tbsp honey
To serve
- 50 g parmesan cheese
Instructions
Before you start
- Bring a large pot of salted hot tap water to a boil.
Prep ingredients
- Peel and mince 4 cloves garlic. Slice 1 zucchini in half lengthwise then thinly slice. Slice 250 g cherry tomatoes in half. Roughly chop 1 cup baby spinach.
Cook sausages
- Heat 1 tbsp olive oil in a large frypan on medium-high heat. Add 6 pork sausages and cook for 5 minutes, until golden. Remove from pan and set aside. Reserve the pan on heat.Tip: Cool slightly before slicing into bite-sized pieces for kids.
Cook pasta
- While the sausages are cooking, add 200 g spaghetti pasta to the pot of boiling water and cook according to packet directions. Drain and set aside with lid on to keep warm.
Cook veggies
- Add 1 tbsp olive oil the garlic, zucchini and cherry tomatoes to the reserved pan and cook for 2 minutes. Then add 1 cube chicken stock, 1 tbsp Italian herbs, 400 g pasta sauce, 1 tbsp honey and the sausages to the pan and cook for 5-8 minutes, or until reduced.
To finish
- Stir the pasta and baby spinach through the sausage and sauce mixture to combine.
To serve
- Divide the pork sausage pasta with cherry tomato sauce between bowls and grate over 50 g parmesan cheese.
Nutrition
Calories: 709kcal | Carbohydrates: 54g | Protein: 31g | Fat: 42g | Saturated Fat: 13g | Cholesterol: 90mg | Sodium: 1471mg | Potassium: 1039mg | Fiber: 5g | Sugar: 12g | Calcium: 232mg | Iron: 4mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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