Tuesday, September 25, 2012

Farfalle with Mushrooms, Spinach, and Italian Chicken Sausage

Sometimes you just need an easy dinner that's pretty much impossible to mess up. This recipe will totally work for that. It's really forgiving... you can mess with the ingredients to work with what you have in the fridge/pantry, and it always turns out great. Just adjust the spices and veggies to make it perfect for your taste buds! 

12 oz farfalle pasta (or you know, 1/2 farfalle and 1/2 rotini, or whatever you have in the pantry)
1/2 of a 10 oz bag of baby spinach
1 lb Italian chicken sausage (or regular Italian sausage, or ground beef, or whatever)
8 oz fresh sliced mushrooms
2 cloves garlic, minced
2 tbsp Italian seasoning
1 tsp thyme
1 tbsp oregano
1 tsp black pepper
1/2 to 1 jar red pasta sauce, depending on how saucy you like it!
Freshly shredded Parmesan, to taste

1. Boil the pasta according to package directions. Add in the spinach for the last three minutes. Drain and return to pot. 
2. Remove sausage from casing (or, if it's just the ground kind, don't worry about it). In a skillet, crumble the sausage and cook over medium heat until cooked through. Add in the mushrooms and garlic for the last 5 minutes or so of cook time. 
3. Add the sausage & mushrooms to the pasta and spinach. Add in the Italian seasoning, thyme, oregano, pepper, and pasta sauce and stir to combine. 
4. Top with shredded Parmesan and serve! 

(pasta and spinach)

(Kroger's italian chicken sausage)

(removing from casing)

(cooking sausage)

(adding garlic and mushrooms)

(sausage-mushroom mixture is done!)

(adding it to the pasta and spinach)

(adding in the pasta sauce and herbs)

(topped with Parmesan cheese, yumm!)

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