Broccoli Rabe and Sausage Parsnip Spiralized Pasta

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Broccoli rabe and spicy sausage are one of my favorite pasta dishes; this spiralized version made with parsnips in place of pasta for a hefty serving of veggies won't disappoint! If you don’t like the bitterness of broccoli rabe, broccolini or broccoli would also work in it’s place.Broccoli Rabe and Sausage Parsnip Spiralized Pasta

Broccoli rabe and spicy sausage are one of my favorite pasta dishes; this spiralized version made with parsnips in place of pasta for a hefty serving of veggies won’t disappoint! If you don’t like the bitterness of broccoli rabe, broccolini or broccoli would also work in it’s place. A quick, one-pot dish that comes together in less than 20 minutes!

Broccoli rabe and spicy sausage are one of my favorite pasta dishes; this spiralized version made with parsnips in place of pasta for a hefty serving of veggies won't disappoint! If you don’t like the bitterness of broccoli rabe, broccolini or broccoli would also work in it’s place.

I’m really excited to share the new Inspiralized cookbook, Inspiralize Everything: An Apples to Zucchini Encyclopedia of Spiralizing. Ali is the spiralizing queen, even has the best spiralizer on the market (pictured above)! When I got my hands on Ali’s new book, I didn’t know recipe to choose, they all looked so good! I wanted to use a vegetable I haven’t spiralized before and Ali suggested this dish. I don’t cook with Parsnips often, but I thought it was delicious! Perfect with the bold flavors of broccoli rabe and the spicy sausage, this dish is a winner!

The only thing I did different, I changed the serving size to three instead of four because it wasn’t enough, Ali mentioned her parsnips were much larger than mine. What a great way to enjoy parsnips, hope you enjoy!

Broccoli rabe and spicy sausage are one of my favorite pasta dishes; this spiralized version made with parsnips in place of pasta for a hefty serving of veggies won't disappoint! If you don’t like the bitterness of broccoli rabe, broccolini or broccoli would also work in it’s place.

Broccoli rabe and spicy sausage are one of my favorite pasta dishes; this spiralized parsnip version replaces pasta for a hefty serving of veggies that won't disappoint!
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5 from 3 votes
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Broccoli Rabe and Sausage Parsnip Pasta

7
7
4
SP
265 Cals 22 Protein 25 Carbs 10 Fats
Total Time: 20 mins
Yield: 3 Servings
COURSE: Dinner
CUISINE: Italian
If you don’t like the bitterness of broccoli rabe, broccolini or broccoli would also work in it’s place.

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
  • 1/2 cup low sodium chicken broth
  • 1/2 cup grated parmesan cheese

Instructions

  • Chop broccoli rabe into 1-inch pieces and set aside.
  • Place a large skillet over medium heat. When hot, add the sausage and oregano and cook, breaking up with a wooden spoon 6 to 8 minutes, until browned. Transfer to a plate.
  • Add the broccoli rabe and parsnip noodles to the skillet with the garlic and red pepper flakes, then add broth and cook until the noodles are al dente, about 5 minutes.
  • Return sausage to the skillet, add the cheese and stir to combine.

Nutrition

Serving: 11/3 cups, Calories: 265kcal, Carbohydrates: 25g, Protein: 22g, Fat: 10g, Saturated Fat: 4.5g, Cholesterol: 53mg, Sodium: 733mg, Fiber: 8g, Sugar: 6g
Blue Smart Points: 7
Green Smart Points: 7
Purple Smart Points: 4
Points +: 7
Keywords: Broccoli Rabe and Sausage Parsnip Pasta, Parsnip Pasta

Broccoli rabe and spicy sausage are one of my favorite pasta dishes; this spiralized version made with parsnips in place of pasta for a hefty serving of veggies won't disappoint! If you don’t like the bitterness of broccoli rabe, broccolini or broccoli would also work in it’s place. Broccoli rabe and spicy sausage are one of my favorite pasta dishes; this spiralized version made with parsnips in place of pasta for a hefty serving of veggies won't disappoint! If you don’t like the bitterness of broccoli rabe, broccolini or broccoli would also work in it’s place.

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57 comments

  1. OMG! SO easy! SO delicious! I’ll be using parsnip noodles again. The flavor is slightly sweet, but the spiciness of the sauce complements them perfectly. I’m thinking Amatriciana next. Thank you so much!

  2. I just made this tonight for my family and everyone really liked it, I loved it. I will definitely make it again! I love the earthy, sweet taste of the parsnips with the spicy sausage. I am looking for new veggies instead of the same ones I always use, so this was perfect.

  3. Wonderful, did with spiral zucchini as what I had on hand and bilinski mild italian chicken sausages. also added some mini colorful tomato, and had some previously roasted delicata too. Very good, quickly done, broccoli rabe is a favorite.

  4. Would a turnip work with this? Can’t find parsnips.

  5. Can I add some frozen broccoli?

  6. I am trying this tonight. I am however going to substitute the broccoli rabe for kale. I know that its is seasonal and I just can’t find it..so Kale it is..lol!!

  7. Love this recipe! It’s my all-time favorite spiralized recipe!

  8. I don’t normally post on recipes (although I love so many of yours) but this one is AMAZING. I love how all the flavors come together- definitely a fall favorite! Since I sometimes end up over cooking the parsnips and it becomes mushy, I am going to try just chopping them up next times to see how it goes since for me, this dish is about the flavors, not whether or not the parsnips are like “pasta”. hoping this will save time from the spiralizing “fun”.

  9. I used collards instead of broccoli rabe because that’s what I had on hand. It was delicious! My husband wasn’t enthused about the idea of having parsnips, but he liked the meal, too!

  10. FYI, I accidentally got daikon instead of parsnips. Went for it anyway and it’s awesome! 

  11. Parsnips come in all shapes & sizes… any idea what yours weighed, or how many cups you ended up with? Thanks!

  12. This was super tasty! I did however accidentally buy white radishes and not parsnips but it was a very happy accident as it turned out delicious!!

  13. What I love about a recipe like this one is the unlimited potential to change it up.  I have made this twice now and we love it!  I found success in round two with putting the narrower end of of the parsnip closest to the blade of the inspiralizer.  Parsnips were delicious!  I used broccolini, extra garlic, and smoked chicken andouille sausage (husband does not care for fennel in italian sausage).  I added some white wine after cooking the sausage to gather up the browned bits.  My husband even requested a copy of the recipe to cook at the fire station.   

  14. I had such a hard time spiralizing the parsnips. I ended up just shopping them up and roasting them in the oven. Any tips to make that step easier? Thank you!

  15. I find that many of the inspiralized recipes are bland compared to the skinnytaste recipes. This recipe wasn’t a hit at our house… won’t make again 🙁

  16. My husband and I made this for Sunday night dinner, and it was delicious! We picked up some fun sausage at our local farmer’s market that had a curry flavor, so we omitted the chili flakes and parsley – but man, this was tasty. I really like parsnip noodles – they look so “right” – your eyes really get that noodley experience.

  17. I made this with ground turkey that I seasoned myself and kale instead of broccoli rabe. It was really good! This was the first time I’d tried parsnips, and I’m glad I did. I’ve been eating it for the last couple days, just heating it up in the microwave – seems to hold up pretty well.

  18. On the spiralizer what letter do you put it on for the parsnip?

  19. This looks sooo delicious! I love broccoli rabe but can’t get it where I live 🙁

  20. Would this reheat well? My husband won’t eat basically anything in that dish – so I’d love to have it for lunch over a few days 🙂

  21. I made this tonight with broccoli and omg it was sooo good! I will admit I was a little skeptical about how delicious parsnips could be, but the combination of all ingredients was perfect! Definitely a keeper 🙂

  22. We made this on Tuesday. This recipe was surprisingly tasty.  My 3 year old loves broccoli and sausage so its perfect. 

  23. so yummy, made with broccoli, and out of chicken stock so used veggie, thank you!

  24. I made this tonight and it was delicious! Thanks for sharing. I am going to have to get a copy of Ali’s new cookbook. 

  25. Made this tonight. Mine doesn’t look as pretty as yours, Gina, but it sure is yummy! Thanks for the recipe!

  26. I did not like the spiralled parsnip – it was too bitter with the rappini which also tends to be bitter next time I’ll serve over spaghetti squash   

    Beware I broke my brand new Panderno spiralizer trying to spiralize the parsnip – it was very difficult to do.  I’m not worried as Panderno has a good warrenty

     

  27. I just made this for dinner tonight my husband and I love it. I make one of you meals at least twice a week, thank you for all of recipies, we are on weight watchers and this help so much. Thank you again.

  28. When you specify 5.3 oz for a sausage link, I’m assuming x 2 for 10 oz total?

  29. This meal was excellent!. I will definitely put  it in my “save” file!. Really easy to make… So few ingredients… Tastes great!!!

  30. Looks delicious and easy to make. Thank you for another great recipe.

  31. Do you have an alternate suggestion for those of us who don’t have a spiralizer?

  32. I’m always a big fan of broccoli! This recipe adds to my luscious collection of dishes with broccoli!

  33. I love your recipes, but have never left a comment.  I just can’t help it after this one!  I saw this recipe in my email this morning and absolutely had to make it.  It was SO GOOD!!!  I almost never cook with parsnips because I don’t know what to do with them – they were perfect!  (Just a little harder to spiralize than zucchini, my usual.)  I just forwarded the recipe to friends.  YUM!!!  Thank you!!!!

  34. I think this would be good with spaghetti squash, too. 

  35. I think I will try this but with broccolini instead of broccoli rabe…excellent…thank you.

  36. Hi Gina! Could this be done with zuchini noodles? I don’t particularly like parsnip. Thanks!

    • Yes, Ali suggests zucchini, butternut as alternatives but keep in mind cooking time will change and zucchini is a lot more watery.

      • Would you still cook the zucchini on the stovetop? What can you do to account for the increased water content?

      • You can salt and drain the zucchini before cooking. Put the zucchini in a plastic colander, add salt and toss. Then put the colander in a larger bowl to catch the water. Set aside to drain for about 30 minutes. Hope this helps!

    • I made this last night, and I was nervous because I have never had parsnips before. (Thanks, Ali and Gina for inspiring me to try these.) They are delicious, but because the broccoli rabe is quite bitter, and I was nervous about the parsnips (and so was my husband) I added in some spiralized carrot for some sweetness. Came out great. Husband liked it too. I am having the leftovers for lunch.

  37. Chicken sausage links come in a variety of sizes. Do you know how many ounces?

  38. This sounds great, I’ve never tried parsnips before! If you were to sub broccoli, how much would you suggest using?

  39. This looks great, but what exactly is a “bunch” of broccoli rabe? Could you give an approximate weight? Thank you for your recipes, I make them often!