Turkey and Spinach Orecchiette with Lemon White Wine Reduction

August 3, 2012 by Kari Karch

Sausage and spinach add a rustic touch to this delicious pasta dish.


preparation time
1 mins

cook time




1 box orecchiette

1 pounds turkey sausage

1 onion diced

1 can cannellini beans drained and rinsed

1 bag baby spinach chopped

0.5 cup white wine

2 tablespoons fresh lemon juice

1 teaspoons salt

0.5 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.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.