Sausage, Spinach, and Ricotta Pasta

This is an easy one! Several variations of this have become my go to for a quick weeknight dinner, it even warms up well for lunch the next day. As usual, anything with sausage is a winner with my husband. Luckily this comes with a huge serving of spinach and some healthy protein with the ricotta.

Sausage, Spinach, and Ricotta Pasta
serves 4-6

1 pound box elbow, shell, or other medium shaped pasta
1 quart part skim ricotta cheese
3 Tbsp. Olive oil
4 cloves Garlic, minced
Pinch red pepper flake
4 Sweet Italian sausages with casings removed
1 bag Spinach (about 4 cups uncooked), chopped into 1 inch pieces
Salt and Pepper to taste

 Cook pasta according to package directions. Drain pasta and reserve 1 cup cooking liquid.

In a large skillet over medium heat add 1 tablespoon olive oil. When the pan and oil are hot add sausage, breaking into small pieces. Cook until brown and slightly crisp. Drain sausage on paper towels.

 Return pan to the stove and reduce heat to medium low. Add the remaining olive oil, garlic, and red pepper flake. Cook until garlic is fragrant, about 3 minutes. Add spinach to pan. When spinach begins to wilt add sausage, ricotta, and pasta. Stir together and let cheese warm up.

Add reserved pasta cooking liquid to thin sauce. Season with salt and pepper to taste and enjoy!

Roasted Tomatoes Over Pasta

Looking at this list of ingredients I thought to myself, "I don't know about this, seems too simple." But MAN OH MAN was I wrong about that! Not only is this an incredibly easy dish, its so tasty! Using common pantry ingredients only makes it easier to throw together!

Roasted Tomatoes Over Pasta
Serves 4
Ingredients
1 pint grape tomatoes
3 cloves garlic, minced
3 Tbsp olive oil
1/4 C breadcrumbs
1/4 Cup Parmesan cheese, grated
Salt and Pepper, to taste
Handful basil, chiffoned
1/2 lb. thin spaghetti

Heat oven to 400 F. In the bottom of a casserole dish drizzle one tablespoon of the oil. In a small bowl mix together garlic, bread crumbs, cheese, salt and pepper. Slice tomatoes in half and place in casserole cut side up, top each slice with garlic-breadcrumb mixture. Drizzle another tablespoon of oil over the top. Roast in oven until breadcrumbs are toasted and tomatoes let out some juice. Meanwhile cook spaghetti according to box directions. When tomatoes are done toss with spaghetti and basil, add additional olive oil if the pasta seems dry. Season with salt and pepper to taste.

Mushroom and Chicken Orichette

This dish is a staple in our house, some people may turn to cereal on nights they don't want to fuss in the kitchen, I turn to this. It is an easy meal, and there are no end to ways to sub out ingredients for what you have on hand. Use defrosted shrimp in place of chicken, add some spinach, spring vegetables would make a nice prima vera. If you don't have wine or choose not to cook with wine it comes out just as good. The recipe below is based on my measurements, it is not perfect, it even gets better with tweaking. Its an easy recipe to make your own, and impress friends and family!

 

Mushroom and Chicken Orichette
Ingredients
Serves 2

1 boneless chicken breast, split
4-5 mushrooms, sliced
2 cloves garlic, minced
2 Tbsp olive oil
2 Tbs butter
pinch red pepper flake
salt and pepper to taste
1/2 lb Orichette pasta, cooked (any small shape works well)
1/2 cup white wine (optional)
fresh chopped parsley (optional)
grated Parmesan cheese(optional)

Season chicken with salt and pepper. Heat 1 Tbsp of olive oil in a skillet over medium heat and cook chicken, you want it to be golden on the outside. Remove chicken from the pan, slice and reserve. Add the remaining olive oil and butter to the pan. Once butter melts add the garlic and red pepper flake. Once garlic is starting to become golden, add mushroom. When mushroom are cooked add sliced chicken back to the pan, turn heat up to medium high and add wine. Cook about 3 minutes, then add the cooked pasta and toss to coat. Serve with parsley and cheese if desired.