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Sausage and Peppers Pasta with Broccoli and Microgreens

This classic combination of sausage and peppers is a satisfying and easy weeknight meal. Adding microgreens is a fantastic way to give it extra nutrients and texture.


  • 1/4 cup extra-virgin olive oil
  • 1 pound Italian pork sausage
  • 1 pound broccoli cut into 1-2 inch florets (about 4 cups)
  • 2 medium bell peppers cored, seeded, and thinly sliced
  • 3 cloves garlic thinly sliced
  • salt and pepper
  • 1 pound rigatoni
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 2 Tbsp fresh lemon juice (about 1/2 lemon)
  • 1/2 tsp red pepper flakes


  • Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the sausage. Cook, breaking up the meat using a wooden spoon, until browned, about 5 minutes. Scrape the mixture into a bowl. Add 2 tablespoons oil, the broccoli, peppers, and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 8 minutes.
    1/4 cup extra-virgin olive oil, 1 pound Italian pork sausage, 1 pound broccoli, 2 medium bell peppers, 3 cloves garlic, salt and pepper
  • Meanwhile, cook the pasta in a large pot of boiling salted water. Reserve 1 cup cooking water and drain the pasta. Return the pasta and reserved water to the pot over low heat. Add the broccoli mixture, cooked sausage, 1/2 cup Parmesan, the lemon juice, and red pepper flakes and stir until liquid is slightly thickened and saucy, about 2 minutes.
    1 pound rigatoni, 1/2 cup grated Parmesan cheese, 2 Tbsp fresh lemon juice, 1/2 tsp red pepper flakes
  • Serve with additional Parmesan and your favorite Roots 'n Shoots Microgreens.