20-Minute Artichoke Asparagus and Sausage Pasta Skillet
Baked pasta casserole with artichoke, asparagus and sausage....so easy and only one pot to clean!
Keyword: chicken skillet, one pot, pasta
8ounceshot italian sausagecasings removed
1cupchopped vidalia onion
8ouncesfrozen artichoke heartsthawed
1 1/2tablespoonsfinely chopped sun-dried tomatoes
8ouncesBarilla Pronto penne
1 1/2teaspoonskosher salt
1teaspoonfresh ground pepper
2tablespoonsfresh lemon zest
2tablespoonschopped fresh basil
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.