PASTAVILLE

recipe

Sausage Spinach Penne

Makes: 4 servings
Prep Time: 10 min.
Cook Time: 10 min.
Difficulty: Easy

Recipe By: Chef Heather W. of Chula Vista, CA

This is a colorful, light and nutritional lunch dish that is easy to prepare and tastes great!

INGREDIENTS

  • 6 oz. washed baby spinach
  • 3/4 cup Parmesan cheese; shredded
  • 1 medium red Bell pepper
  • 2 green onions; chopped
  • 3 Tbsp. olive oil
  • 8 oz. Penne pasta
  • 8 oz. sliced white mushrooms
  • 1 lb. Johnsonville Sweet Ground Italian Sausage
  • 2 tbsp. + 1 tsp. salt
  • 1 tsp. pepper

DIRECTIONS

  • In a large pot, add 2 Tbsp. salt to 2 qt. of water and bring to a boil. Add pasta and boil for 8-10 min. until pasta is soft. Drain water and set aside.
  • Cut the red Bell pepper in 1/2 lengthwise and remove seeds. Turn gas burner or grill on high heat and place the peppers directly on the flame. Burn for about 5 min. on each side, until blackened and roasted. Cut into lengthwise strips and set aside.
  • Heat 2 Tbsp. olive oil in a large skillet. Using a melonballer or a small spoon, scoop mini meatballs with the sausage into the skillet and cook on medium heat until browned on all sides, about 5-7 min. Cook in batches if needed.
  • Heat 1 Tbsp. olive oil in a separate skillet. Add mushrooms, season with remaining salt and pepper and cook on medium heat until browned, about 7-10 min. Remove from heat and set aside.
  • In a large mixing bowl, combine spinach, roasted red pepper, mushrooms, meatballs, Parmesan cheese and Penne pasta. Toss together and serve immediately.