Ingredients
Units
Scale
- 1 pound orecchiette pasta
- 1 tablespoon extra virgin olive oil or avocado oil
- 8 chicken sausage links, flavor of choice (I used roasted garlic with Asiago cheese)
- 4 ounces baby spinach, roughly chopped
- 1/2 cup pesto (homemade or store bought)
- Salt and pepper
- Freshly shredded parmesan cheese
Instructions
- Place orecchiette pasta in large pot of water and add 1 tablespoon kosher salt. Bring to a boil and cook according to package instructions.
- Meanwhile, in a large skillet, heat the oil over medium heat. Place the sausage links in the
pan and cook until seared on all sides and hot throughout. Remove from heat and allow to cool before slicing the sausage links. - Reserve 1 cup of the pasta water before draining the pasta.
- Place the spinach in the same pot the pasta was in. Add the reserved pasta water and the cooked pasta and stir to combine and wilt the spinach.
- Stir in the pesto and sausage links. Taste and add salt and pepper, as needed.
- Serve with freshly shredded parmesan cheese. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 25
- Category: dinner recipes
- Method: stove top
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 525
- Sugar: 2.5 grams
- Fat: 18.8 grams
- Saturated Fat: 3.4 grams
- Trans Fat: 0 grams
- Carbohydrates: 58.4 grams
- Protein: 27 grams