Turkey Sausage and Veggie Gluten-Free Pasta

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This gluten-free pasta dish, is a simple, healthy weeknight meal for your family. It’s also super interchangeable if you’re having one of those “What’s in the fridge” nights! Change out fresh broccoli for frozen, skip the zucchini completely, use ground meat, etc. (And of course, you don’t have to use fresh or gluten-free pasta.) I do think there is just something about fresh pasta, and when you find it gluten-free (for your intolerant husband) you must pick some up!

Serves: 4



1 package (turkey) sausage links
2 tsp olive oil
1/2 red onion, diced
2 cloves of garlic, minced
1 zucchini, quartered
1 head of broccoli, broken into pieces
9 ounce package of gluten-free, fresh pasta
1/2 cup white wine, divided
2 tbsp butter
salt to taste
1/4 cup fresh parmesan, grated


Bring a large pot of water to a boil. Heavily salt water once boiling.

In a medium sauté pan, add olive oil. Add sausage links and sear all sides. Add 1/4 cup white wine (or beer or water), cover and allow sausages to cook through.

While sausages are cooking, add broccoli florets into the boiling water until almost cooked (crispy and green) and with the last 90 seconds, add the pasta. Cook, then strain. (Reserve 1/2 cup cooking water or so.)

When sausage are done cooking, remove to rest. (Optional – slice before adding back to the bowl.)

Add additional oil, onion, garlic, and zucchini. Season with salt and toss. Cook about 5 minutes until just cooked through. Add white wine to deglaze the pan. cook for 2 minutes until reduced. Add 1/4 cup of he reserved pasta water. Add butter until melted.

Add the steamed broccoli and cooked pasta to the pan. Cook for 1 minute until the garlic becomes fragrant.

Adjust seasoning, then top with grated Parmesan cheese.

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