While in our local Sprouts store the other day, there was a new sausage item available. Their chicken sausages have always been a family favorite, but this time there was a chicken sausage with feta and spinach. Since they were on sale, there was no way to pass up these sausages. The only thing to do was to figure out how to use them. That was easy.
There are almost always artichokes and kalamata olives in the refrigerator. All that was left was a little imagination and a few minutes of prep work to come up with this fabulous Mediterranean pasta with sausage meal. The entire meal took under 30 minutes. While it is fabulous the day it is made, it is even better the next day.
You can purchase this sausage at Sprouts Farmers Market. There are two in Mesa and others found throughout the valley. You can also make your own basil pesto. See the video for instructions.
Mediterranean Pasta with Sausage
- 1 lb Chicken sausage with spinach/feta (from sprouts)
- 8 oz Farfalle pasta (or your favorite shape)
- 1 ½ cups Marinated artichokes, chopped (reserve some marinade)
- 1 cup Roasted red pepper, diced
- ¾ cup Kalamata olives, sliced
- 4 tbsp Basil pesto
- Saved pasta water
- 4 oz Fresh spinach (about half of a 9 oz bag)
- 2 tbsp Parmesan cheese
- 2 tbsp olive oil/brine from artichokes, optional
- ¼ tsp Italian seasoning
- Kosher salt and freshly ground black pepper to taste
- 2-3 tbsp Feta cheese, optional
- Basil for garnish
- Sauté chicken sausage until browned and no longer pink inside. Set aside to cool. When cool, cut into coins.
- Cook pasta until al dente. When done, drain, keeping about a cup of the cooking water for your sauce. Place the pasta back in the pan.
- Meanwhile, chop artichokes, roasted red pepper. Slice kalamata olives.
- Turn the heat on to medium-low. Add the pesto to the pasta and stir. If it looks extremely dry, add a few tablespoons of pasta water to the mixture.
- Add the spinach to the pasta so that the spinach can wilt, along with the parmesan cheese. Let it cook for about a minute until the spinach begins to wilt. Add in the artichokes, roasted red pepper, olives and olive oil/brine from artichokes, if using. Heat through until spinach wilts and all ingredients are warm. You may want to add more cooking liquid if needed.
- To serve, sprinkle with feta cheese and garnish with basil leaves, if desired.
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