If you're looking for an easy weeknight dinner that tastes like spring in a bowl, this Sausage, Asparagus & Broccoli Primavera is it. It's creamy, bright, comforting, and comes together with simple ingredients you probably already have on hand.
The Italian sausage is rolled into bite-sized meatballs and baked until perfectly browned, while fresh asparagus and broccoli are quickly blanched to keep them crisp and vibrant. Everything gets tossed in a quick homemade Alfredo sauce made with butter, cream cheese, Parmesan, and fresh lemon.
One of my favorite things about this recipe is how flexible it is. Use heavy cream for an extra-rich sauce, or swap in half-and-half or milk for a lighter version. Any short pasta works well, and you can even add peas, spinach, or mushrooms if you have them in the fridge.
This recipe has quickly become a family favorite at our house. It's simple enough for a busy weeknight but delicious enough to serve when friends or family come over. Don't forget to finish it with an extra sprinkle of Parmesan and plenty of cracked black pepper before serving!
Ingredients:
1 lb Italian sausage
1 bunch asparagus, trimmed and cut into bite-sized pieces
2–3 cups broccoli florets
12 oz pasta of choice
For the Alfredo Sauce:
2 tbsp butter
4 oz cream cheese
Zest of 1 lemon
Juice of ½–1 lemon
1 cup heavy cream, half-and-half, or milk
1 tsp garlic powder
Fresh cracked black pepper, to taste
½–¾ cup grated Parmesan cheese
Roll the Italian sausage into small meatballs (about ½-inch). Place on a lined baking sheet and bake at 400°F for 15 minutes, or until cooked through.
Bring a pot of salted water to a boil. Blanch the asparagus and broccoli for about 1 minute, then immediately rinse with cold water to stop the cooking.
Cook pasta according to package directions.
In a large skillet, melt the butter over medium heat. Add cream cheese and stir until smooth. Whisk in cream, lemon zest, lemon juice, garlic powder, pepper, and Parmesan cheese. Simmer until creamy.
Add the cooked sausage, asparagus, and broccoli to the sauce. Toss to coat.
Serve over hot pasta and finish with extra Parmesan and black pepper.
