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1. Cook the Pasta
- Bring a pot of salted water to a boil.
- Cook pasta according to package instructions. Drain and set aside.
2. Sauté the Sausage
- In a large skillet, heat olive oil over medium heat.
- Add sliced chicken sausage and cook until browned on both sides (about 5–6 minutes).
- Remove and set aside.
3. Cook the Veggies
- In the same skillet, add garlic, onion, bell pepper, zucchini, squash, and cherry tomatoes.
- Sauté for 5–6 minutes, until tender-crisp.
- Add spinach and cook until wilted, about 1 minute.
- Season with salt, pepper, and Italian seasoning.
4. Combine
- Add cooked pasta and sausage back to the skillet with the veggies.
- Toss everything together. Add a splash of olive oil or pasta water if needed.
- Optional: stir in Parmesan and red pepper flakes.
5. Portion
- Divide into 4 meal prep containers.
- Let cool before sealing and refrigerating.
Storage
- Store in the fridge for up to 4 days.
- Reheat in the microwave or sauté briefly in a pan.
- Freezer-friendly for up to 1 month (though zucchini may soften more).
Tips & Swaps
- Use gluten-free or chickpea pasta if needed.
- Try broccoli, mushrooms, or kale instead of spinach or squash.
- Use turkey sausage or plant-based sausage for variation.
