20-Minute Artichoke Asparagus and Sausage Pasta Skillet
Baked pasta casserole with artichoke, asparagus and sausage....so easy and only one pot to clean!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Dinner
Cuisine: American
Keyword: chicken skillet, one pot, pasta
Servings: 8servings
Calories: 282kcal
Author: Kellie
Ingredients
8ounceshot italian sausagecasings removed
1cupchopped vidalia onion
2garlic clovesminced
8ouncesfrozen artichoke heartsthawed
2cupschopped asparagus
1 1/2tablespoonsfinely chopped sun-dried tomatoes
8ouncesBarilla Pronto penne
2cupswater
2cups2% milk
1 1/2teaspoonskosher salt
1teaspoonfresh ground pepper
2tablespoonsfresh lemon zest
2tablespoonschopped fresh basil
Instructions
In a large skillet over med-high heat, brown the sausage until no longer pink breaking apart into small bite sized pieces with a fork. Using a slotted spoon, transfer the sausage to a bowl and set aside.
Drain all but 1 tablespoon of fat from the skillet and add the onion. Cook over med-high heat until translucent. Add the garlic and cook for one minute or until fragrant. Stir in the artichokes, asparagus and sun-dried tomatoes continuing to cook of another minute. Stir in the pasta, water, milk, salt and pepper. Bring the mixture to a boil and cook until the pasta is al dente (approximately 8 minutes), stirring occasionally. When the pasta is cooked and the sauce is creamy, stir in the lemon zest and basil. Serve immediately.