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Spinach Artichoke Fettuccine with Sausage

1 lb. fettuccine pasta
2 Tbs. extra virgin olive oil
1 medium onion, finely chopped
2 cups marinated artichoke hearts, drained and chopped
4 cups fresh baby spinach leaves, coarsely chopped
1 lb. pork sausage of choice, browned
1/4 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. garlic salt
2-3 Tbs. extra virgin olive oil (used to drizzle with at the end of preparation)

Prepare pasta according to package directions. Drain and set aside. If you spray the noodles with cooking spray, they will not stick together.

Place olive oil into a large Dutch oven or pot over medium heat. Brown sausage and drain grease. Set aside.

Saute onion for five minutes, then stir in artichoke and spinach leaves. Cook until spinach is wilted down, about three minutes.

Stir in sausage and warm as needed. Stir in cooked pasta, season with salt, pepper, and garlic salt. Drizzle with additional olive oil and serve.

This recipe is from the “30 Minute Meals Psi Iota Xi Cookbook 2013″

  • B.J. Thomas 2pm-7pm

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