Spiralized Parsnip Pasta with Sausage and Broccoli Rabe

About the Recipe

This dish is slightly adapted from Inspiralize Everything: An Apples to Zucchini Encyclopedia of Spiralizing. It balances the peppery greens with bold, spicy sausage and nutty Parmesan. The parsnip noodles hold up well during a brief sauté and absorb the savory flavors from the broth and sausage. I adjusted the yield to three servings because my parsnips were smaller—adjust as needed depending on your produce size.

Recipe Details

Total time: 20 mins | Yield: 3 servings | Serving size: ~1/3 cup

Ingredients

• 1 bunch broccoli rabe, stems trimmed
• 2 links spicy chicken Italian sausage, casings removed
• 1/2 tsp dried oregano
• 2 parsnips, peeled and spiralized, noodles trimmed
• 2 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes
• Kosher salt and black pepper, to taste
• 1/2 cup low-sodium chicken broth
• 1/2 cup grated Parmesan cheese

Instructions

1. Chop the broccoli rabe into 1-inch pieces and set aside.
2. Heat a large skillet over medium heat. When hot, add the sausage and oregano. Cook, breaking up the sausage with a wooden spoon, for 6 to 8 minutes or until browned. Transfer the cooked sausage to a plate and set aside.
3. Add the broccoli rabe, parsnip noodles, garlic, and crushed red pepper flakes to the skillet. Pour in the chicken broth. Cook, stirring occasionally, until the parsnip noodles are al dente and the greens are tender, about 4–6 minutes depending on noodle thickness.
4. Return the sausage to the skillet and stir in the grated Parmesan until melted and evenly distributed. Taste and season with kosher salt and freshly ground black pepper as needed. Serve immediately.

Notes

This recipe is slightly adapted from Inspiralize Everything: An Apples to Zucchini Encyclopedia of Spiralizing. If your parsnips are large, you may get a greater volume of noodles and can easily serve four. Adjust cooking time to keep the parsnip noodles al dente; overcooking will soften them too much.

Nutrition (approximate per serving)

Calories: 265 kcal | Carbohydrates: 25 g | Protein: 22 g | Fat: 10 g | Saturated Fat: 4.5 g | Cholesterol: 53 mg | Sodium: 733 mg | Fiber: 8 g | Sugar: 6 g

Tips & Variations

• Greens substitution: If you prefer less bitterness, use broccolini or broccoli florets in place of broccoli rabe. Baby spinach is another mild option—add it toward the end so it wilts but stays bright.
• Sausage options: Swap for pork sausage or turkey sausage if you want a different flavor profile. Remove casings for a crumbled texture that mixes well with the noodles.
• Cheese alternatives: Pecorino Romano works well instead of Parmesan for a sharper finish. For a lighter end result, reduce the cheese slightly or omit and brighten with a squeeze of lemon at the end.
• Spice level: Reduce or omit crushed red pepper flakes for a milder dish, or add a pinch more for extra heat.
• Make-ahead: Spiralize the parsnips in advance and store them in an airtight container for up to 2 days. Do not cook the noodles ahead of time, as they will soften and become watery.

Serving Suggestions

Serve this dish hot as a main course with an extra sprinkle of Parmesan and a drizzle of good olive oil. A crisp green salad or a simple lemon-garlic vinaigrette pairs nicely to balance the richness of the sausage and cheese.

Storage

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth to revive the parsnip noodles without drying them out.

Final Note

This spiralized parsnip pasta delivers the comforting flavors of a traditional sausage and broccoli rabe pasta while adding more vegetables to your plate. It’s fast, flexible, and flavorful—perfect for anyone looking to enjoy a satisfying, vegetable-forward dinner.