Easy Sausage & Broccoli Spaghetti

1 pack your favorite spaghetti, I used a gluten-free brown rice spaghetti

1 tbs olive oil

1 red onion, chopped

1 pound your favorite sausage, I used an Italian turkey sausage that I decased

2 cups flavorful broth, I used a chicken broth

5 cloves garlic, minced

2 cups fresh or frozen broccoli florets

2-3 large handfuls fresh baby spinach

salt & pepper to taste

crushed red chili flakes, for topping

Parmesan cheese, for topping

In a large pot, boil your spaghetti until al dente, I like to salt the water as well for more flavor.

When ready to drain your pasta, I recommend doing it over the broccoli, especially if you are using frozen so it can easily thaw and it’ll be ready to go.

In the same pot you cooked the spaghetti in, add the olive oil and chopped red onion and saute until translucent, about 4 minutes.

Add in the sausage, either decased or sliced. I like to remove the case by simply pushing the sausage out but it’s completely up to you. Allow sausage to cook through.

Next, mix in the broth, use any kind you prefer followed by the minced garlic, broccoli florets, and baby spinach. Stir together.

Add in the cooked spaghetti to combine then season with salt and pepper.

When ready to plate, top with crushed red chili flakes and parmesan cheese or your favorite cheese and enjoy!

Save leftovers in a container and enjoy for up to 4 days. I like to add more olive oil when reheating for texture.