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Sausage, Eggplant and Kale Pasta

    Satisfy your carb cravings with this healthy pasta dish filled with flavor-packed Italian sausage, eggplant and kale.

    Sausage, Kale and Eggplant Pasta - The Lemon Bowl

    Last week I gave you a glimpse inside a typical Door to Door Organics order so today I’m sharing a quick and easy recipe that uses a few items from our box. After chatting with several friends, I quickly learned that my family probably eats more fruits and vegetables than the typical American family. Trust me, I get it.

    So, I figured that if I was going to take the time to recommend signing up for a weekly produce delivery service, it only makes sense that I also show you HOW to use up all of those gorgeous fruits and vegetables. After all, the key to being able to maintain long term healthy eating habits is having the tools and knowledge to put those good intentions into actions. 

    Sausage, Kale and Eggplant Pasta by The Lemon Bowl

    Today’s recipe is more of a method than a specific guideline. As always, I encourage you to mix and match with whatever you have on hand. We happened to order spicy organic pork sausage through Door to Door Organics but you are welcome to swap it out with chicken sausage, turkey sausage, you name it. Kale and eggplant work really well in this pasta but so would mushrooms, zucchini, or asparagus.

    Make it your own and have fun getting in the kitchen.

    Your fork is waiting.

    Sausage, Kale and Eggplant Pasta by The Lemon Bowl

    Sausage, Eggplant and Kale Pasta

    4.82 stars average
    Satisfy your carb cravings with this healthy pasta dish filled with flavor-packed Italian sausage, eggplant and kale.
    PREP: 5 mins
    COOK: 20 mins
    TOTAL: 25 mins
    Servings: 4

    Ingredients
     

    • 8 ounces whole wheat pasta (or pasta of choice)
    • 12 ounces uncooked Italian pork sausage (or turkey/chicken sausage)
    • 1 tablespoon extra virgin olive oil
    • 3 cloves garlic (grated)
    • 1 eggplant (skin on & cubed)
    • 1 teaspoon salt
    • 1 teaspoon chili flakes (optional)
    • 4 cups torn kale (we used purple kale but any type works)
    • ½ cup shredded parmesan
    • ½ cup minced fresh parsley

    Instructions
     

    • Prepare pasta according to package instructions reserving 1 cup of starchy cooking liquid.
    • Heat a large non-stick sauté pan over medium-high and spray with cooking spray. Add sausage and begin to break down with a wooden spoon while it browns, 8-10 minutes. Remove browned sausage from pan and set aside.
    • To the warm pan, add olive oil and garlic. Heat for 30 seconds before adding eggplant. salt and chili flakes. Sauté eggplant until softened, 4-5 minutes, stirring frequently.
    • Add reserved pasta cooking liquid and use wooden spoon to scrape brown bits from the bottom of the pan. Stir in kale and cook 2-3 minutes or until wilted.
    • Return cooked sausage and pasta to the pan and cook until heated through, 2-3 minutes.
    • Stir in parmesan and parsley before serving. Check for seasoning and adjust accordingly.

    Notes

    To reduce the sodium content, simply omit the added salt or reduce the parmesan cheese

    Nutrition

    Calories: 446kcalCarbohydrates: 56.5gProtein: 19.7gFat: 20.5gSaturated Fat: 6.5gPolyunsaturated Fat: 14gCholesterol: 37mgSodium: 1039mgFiber: 11.8gSugar: 2.8g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    60 Comments

    1. We’re working on getting more fruits and veggies into our diets. Right now we’re starting our days with green shakes, which is helping a lot!

    2. We start the week off right with a lovely trip to the Farmer’s market down the road. Every meal we overload on veggies. Soups, juices, salads. You name it! The more, the merrier!

    3. We try to incorporate fruits and veggies into our diet as much as possible. Whenever I can, I sneak it into the kids food (ground up very fine if I can).

    4. We very much like to incorporate fruits and vegetables into our meals and love to eat them for snacks as well, especially ones which we have grown ourselves!

    5. We eat either fruit or veggie with every meal and try to cook dinners with no meat pretty often. Our 12 month old eats steamed veggies of all sorts as part of every meal and usually that or fruit for snacks. I love how many things you can do with veggies, there are so many kinds.

    6. I am able to add lots of fruits and veggies into meals. Like salads,pasta,casserols,pizza. If not smoothies and juices are always the best way to go :) That pasta looks delicious!

    7. Hi I cant tell you how happy I am with door to door organics. After reading your post about it last week I became a customer. I recieved my first shipment , it was amazing, fresh and delicious. Cant wait for my next box to arrive. Thank you

    8. We try to use fruits and veggies that are in season and/or on sale when planning meals for the week. I add avocado and peppers to eggs and quesadillas, etc. to make our plates colorful and healthy.

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