2 small yellow squash, halved lengthwise and cut into 1/4-in. slices (about 7 oz. each)
1 tablespoon unsalted tomato paste
1 tablespoon chopped fresh oregano
2 cups small broccoli florets
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 (14-oz.) can unsalted whole peeled tomatoes, undrained
1/4 cup torn fresh basil leaves
Est. added sugars 0g
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain.
Heat oil in a large nonstick skillet over medium-high. Add sausage; cook 4 minutes, stirring to crumble. Add onion and garlic; cook 3 minutes. Add mushrooms and squash; cook 4 minutes. Stir in tomato paste and oregano; cook 1 minute.
Add broccoli, salt, pepper, and tomatoes to pan; bring to a boil. Reduce heat, and simmer 10 minutes, breaking up tomatoes with a spoon. Spoon sauce over pasta; top with basil.