The taster loves it when I make pasta and often watches over me when I’m adding the pasta to the salted, bubbling water. “One more handful,” he’ll request and I must, although shamelessly, admit that I usually add one more handful for him.
The only redeeming factor we have is that we add every vegetable possible to the pasta. The thought process is that if we are eating a bit more pasta than we should, at least it is full of vegetables.
Originally this recipe came from Martha’s Everyday Food and my friends who have raved about it for quite some time now. Even with my best intentions of keeping it to peppers and sausage, my parents sent me home with leeks fresh from their garden, we had a 5 pound bag of red onions to use, and I think you can see where this is going. Before I knew it there were more vegetables than pasta and that thought process (ridiculous or not) of the vegetable to pasta ratio comes right into play.
Pepper & Sausage Pasta - 2-3 servings
- 2 servings bow-tie pasta
- 3 tomato basil chicken sausages, sliced into 1/2″ slices
- 1 Tbsp olive oil
- 1 cup leeks, sliced
- 1 red onion, cut into 1″ pieces
- 1 clove garlic, minced
- 1 red, yellow, orange and green pepper, cut into 1″ pieces
- 4 cups spinach
- Parmesan cheese
Heat large pan over medium heat and spray with cooking spray. Add chicken sausages, cooking until lightly browned. Set aside.
Add olive oil to pan and when hot add leeks and onion, cooking for about 2 minutes. Add in peppers and cook an additional 2-3 minutes. Turn off heat. Stir in spinach, sausage and pasta to pepper mixture and toss until spinach has wilted.
Grate Parmesan over top if desired.