Sausage and spinach add a rustic touch to this delicious pasta dish.
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1350 per serving
- 1 box orecchiette
- olive oil
- 1 pounds turkey sausage
- 1 onion, diced
- 1 can cannellini beans, drained and rinsed
- 1 bag baby spinach, chopped
- 1/2 cup white wine
- 2 tablespoons fresh lemon juice
- 1 teaspoons salt
- 1/2 teaspoons pepper
Boil salted water for pasta and cook orecchiette according to package directions about 10 minutes. Save 1/4 cup of pasta water. Chop the onion and coat pan with olive oil. Add onion and turkey sausage (remove sausage from casings) and cook until the sausage is browned and onions are soft. Season with salt and pepper. Add the beans and spinach and cook for a few minutes. Then add the pasta water and white wine, reduce for 2 minutes. Finish with lemon juice and a pat of butter. Add the pasta and toss until coated. Serve hot.