This is one of those recipes you can Mix and Match a million different ways. Omit stuff, add stuff, change it up. It’s a method pasta dish…one that’s sure to get your family eating loads of healthy veggies…and it’s ready in no time.
1 package grape or cherry tomatoes
1 pound pasta (we always use whole wheat rigatoni…you use what you have on hand)
1 pound pork sausage (or use chicken or turkey sausage…it’s yummy either way)
3-4 garlic cloves, chopped
1 cup chicken broth
1 package chopped frozen spinach, thawed
freshly grated parmessan cheese…as much or as little as your family likes
4-5 basil leaves, chopped
1 tablespoon butter (optional)
Extra Virgin Olive Oil, Salt and Pepper…of course!
First, start by roasting your tomatoes…if you dont’ have the time or simply don’t want to do it, just add a cup of packaged sundried tomatoes instead to the pasta the last few minutes…however, the roasted tomatoes are delicious, so I highly recommend you doing it. Pre-heat oven to 250 degrees, on a foil-lined baking sheet, toss tomatoes with a few drizzles of olive oil and a few healthy pinches of salt and pepper. Roast 3-4 hours. Simple and delicious.
For the pasta, bring one large pot up to a boil for your pasta. Drop pasta in and cook 5-7 minutes depending on how done you like your pasta.
In another pan, heat a tablespoon of olive oil over medium-high heat. Brown sausage. After sausage is brown, add garlic and saute a minute. Once sausage and garlic are brown, pour in chicken broth to deglaze your pan. Lower heat to low and let chicken broth simmer 2-3 minutes. Add in thawed spianch and your roasted tomatoes (or sundried). Stir around a bit allowing spinach to heat through…2-3 minutes.
Drain your pasta and add to sausage pan. Stir in cheese and basil (you can also stir in 1 tablespoon of butter here to give it an extra something). Done. Yum, yum, yum!
My little helpers love eating “cheesy noodles”. They eat the noodles up so quickly that they don’t realize they’re also eating spinach and tomatoes too.
Some pre-dinner i-Touch watching.