Wednesday, February 6, 2008

Pasta with Chicken Sausage, White Beans, and Spinach

Semi-improvised on 2/6/08:

  • 1/2 box gemelli
  • 4 chicken sausages, sundried tomato flavor, sliced on a diagonal
  • olive oil
  • 1 medium onion, sliced
  • 1 6-oz bag baby spinach
  • 1 can cannelini, rinsed
  • about 2 ounces part-skim low-moisture mozzarella

Preheat oven to 350. Put water on for pasta. Cook chicken sausage in grill pan. Saute onions in olive oil with a little salt. Add spinach in bunches and cook until wilted. Meanwhile, cook pasta to doneness. Combine all ingredients in large ovenproof skillet, adding pasta water as necessary (about 1/2 cup) to moisten and combine. Heat, uncovered, until cheese is melted.

Serves 2 1/2 people for dinner with two lunch-sized leftovers

NOTES: try Parmesan instead of mozzarella. Fresh basil would be a nice addition if you have it.

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