How To Make Italian Sausage and Veggie Bowls
This flexible Italian sausage and veggie bowls dish makes it work as a hearty dinner meal and a week’s meal so you won’t spend hours in the kitchen.
Serves:
Ingredients
Veggie Bowls:
- 2cupscherry tomatoeschopped
- 1bunchasparagus
- 1red bell pepper
- 1red onion
- 1yellow onion
- 8ozcarton baby bella mushrooms
Italian Sausage:
- 3tbspolive oil
- 2tbspItalian seasoninghomemade or store-bought
- 1tspgarlic powder
- salt and pepper
- 1lbItalian sausageor smoked sausage
- 1batchGarlic Parmesan Orzo Pasta
- Parmesan cheesegrated
Garlic Parmesan Orzo Pasta:
- 1poundorzo pastauncooked
- 2tbspolive oil
- 2garlic clovesminced
- 2tbspflour
- 2cupsmilk
- 1cupParmesan cheesegrated
- salt and pepper
Instructions
Garlic Parmesan Orzo:
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Cook orzo al dente in generously-salted water according to package instructions. Drain and set aside.
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Meanwhile, as the pasta is cooking, heat olive oil (or butter) in a small saucepan over medium heat.
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Add the garlic and sauté for 1 to 2 minutes, stirring occasionally, until the garlic is fragrant. Whisk in the flour until evenly combined, then cook the mixture for 1 more minute, stirring occasionally.
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Gradually whisked in the milk until it is completely combined. Continue cooking, stirring frequently, until the mixture reaches a very low simmer and thickens.
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Remove from heat and stir in the Parmesan cheese until evenly combined. Taste and season with salt and pepper as needed.
Italian Sausage and Veggie Bowls:
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Heat oven to 400 degrees F. Line a large baking sheet with aluminum foil or parchment paper, or grease with cooking spray. Set aside.
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In a large mixing bowl, add the Italian sausage, chopped veggies and olive oil. Then sprinkle evenly with the Italian seasoning and garlic powder. Toss thoroughly until evenly combined.
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Turn the mixture out onto the prepared baking sheet, and spread everything out into an even layer. Season evenly with salt and pepper.
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Bake for 20 to 25 minutes, removing the baking sheet and stirring once at the halfway mark, until the veggies are tender and cooked through. Transfer the baking sheet to a wire rack and let cool for 10 minutes.
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Once the sausage/veggie mixture and the orzo are ready to go, portion everything evenly into 6 small storage containers. Sprinkle with your desired toppings.
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Serve immediately, or seal and refrigerate for up to 4 days.
Nutrition
- Calories: 870.10kcal
- Fat: 45.75g
- Saturated Fat: 16.02g
- Monounsaturated Fat: 21.76g
- Polyunsaturated Fat: 5.17g
- Carbohydrates: 78.87g
- Fiber: 6.69g
- Sugar: 12.05g
- Protein: 36.38g
- Cholesterol: 82.44mg
- Sodium: 1103.67mg
- Calcium: 474.79mg
- Potassium: 991.70mg
- Iron: 4.99mg
- Vitamin A: 161.17µg
- Vitamin C: 41.59mg
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