One-Pot Sausage and Sage Parmesan Orzo

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This One-Pot Sausage and Sage Parmesan Orzo is a tasty and simple meal that’s full of flavor!

Course Main Course

Cuisine American, Italian

Keyword Garlic Parmesan, One-Pot Meals, Parmesan Pasta, Sausage Pasta, Skillet Meal, WW Recipes

Prep Time 20

Cook Time 25

Total Time 45

Servings (1 cup) servings

Author Emily Bites

Ingredients

1 tablespoon butter
2 tablespoons chopped fresh sage leaves
½ cup panko bread crumbs
1 lb uncooked Italian poultry sausage casings removed (can be turkey or chicken sausage)
3 garlic cloves minced
12 oz uncooked orzo pasta
1 teaspoon Better Than Bouillon reduced sodium Chicken Base
4 cups water
2 cups chopped broccoli florets (chopped to about 1-inch in size)
2 oz Parmesan cheese finely shredded

Instructions

In a large sauté pan (with a lid) or Dutch oven, melt the butter over medium heat. Add the chopped sage and stir to coat. Allow the butter and sage to cook, stirring occasionally, for 2-3 minutes until the butter begins to turn golden brown. Add the panko and stir to combine with the butter and sage. Cook for another 2-4 minutes until golden and toasted, stirring fairly often to brown the bread crumbs without burning them. Sprinkle with a little salt and pepper and transfer the bread crumbs with a side plate and return the pan to the stovetop.
Mist the pan with cooking spray and bring to medium heat. Add the raw ground sausage and cook, stirring and breaking it apart into small bite-sized chunks, for about 5 minutes or until just cooked through.
Add the garlic to the sausage and stir to combine. Cook for 30 seconds and then add the uncooked orzo. Stir together and then cook, stirring occasionally, for 1-2 minutes to lightly toast the orzo. Add the teaspoon of Better Than Bouillon paste to the pan and then follow with the four cups of water. Stir together to combine.
Cover the pan and increase the burner heat to high to bring the mixture to a boil. Once boiling, uncover the pan and stir. Reduce the heat to med-low and allow to simmer for 6 minutes. Add the chopped broccoli and stir together. Cook for an additional 4-5 minutes, stirring occasionally, until most of the water is absorbed and the broccoli or bright green and cooked through.
Remove the pan from the heat and stir in the shredded Parmesan cheese. The cheese should blend with any leftover starchy water in the pan to make a creamy sauce. Add salt and pepper to taste if needed. Sprinkle the sage bread crumbs from step one over the top of the pan before serving.

Notes

To view your current WW Points for this recipe and track it in the WW app, click here!

WW Points per (1 cup) serving: 9 (SP calculated using the recipe builder in the WW app)

Nutrition Information per (1 cup) serving:
294 calories, 38 g carbs, 2 g sugars, 8 g fat, 3 g saturated fat, 17 g protein, 2 g fiber, 506 mg sodium (from myfitnesspal.com)

Weight Watchers Points Plus:
8 per (1cups) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info)

Recipe adapted from NYT Cooking