Spaghetti with Sausage & Spring Vegetables | Cook for Your Life
Espagueti con Salchicha y Vegetales de Primavera

Spaghetti with Sausage & Spring Vegetables

Rated 5 out of 5
5 out of 5 stars (based on 10 reviews)

Clock Icon for Prep Time 15 min prep
Clock Icon for Prep Time 30 min total
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 12 ingredients

Quick to make and healthy to eat, this Spaghetti with Sausage and Spring Vegetables, hits all the right notes. It incorporates lean chicken sausage sautéed with a wide variety of spring vegetables including fava beans,...


  • 1 pound whole-wheat spaghetti
  • 1 tablespoons olive oil
  • ½ cup red onion, chopped
  • 1 garlic clove, minced
  • 3 chicken sausage links, sliced
  • 1 yellow squash, julienned
  • 1 cup asparagus, cut in 2-inch pieces
  • 1 cup fava beans, shelled and peeled
  • 1 lemon, juiced
  • 1 tablespoon butter
  • ½ cup pecorino Romano cheese, shredded
  • salt and pepper to taste
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Nutrition Facts


455 cals


12 g

Saturated Fat

5 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g


73 g


3 g


4 g


21 g


589 mg


  1. Bring a pot of salted water to a boil. Add pasta to the boiling water and cook until al dente, following package directions minus 1 minute.
  2. In a saucepan, heat olive oil on medium heat. Add onion, garlic and chicken sausage to the pan and cook for about 5 minutes until the onions are translucent and the sausage is slightly brown.
  3. Add the squash, asparagus, and fava beans to the pan. Add about a ½ cup of pasta cooking water to the pan and cook for about 5 minutes, until the vegetables are soft. Season with lemon juice, salt and pepper.
  4. Once the pasta is cooked, drain the water and add it to the pan with the vegetables. Add the butter and cheese to the pan and mix everything to combine. Serve while warm.

Chef Tips

Fava beans are delicious but fiddly – use frozen if you can’t find fresh.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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