Greek Pasta Toss (Printer-Friendly)
Mediterranean-style pasta blending fresh spinach, feta, olives, and sun-dried tomatoes for a vibrant dish.
# What You'll Need:
→ Pasta
01 -
3 cups uncooked smart spiral pasta (rotini preferred)
→ Protein
02 -
¾ lb Italian turkey or chicken sausage links, casings removed
→ Vegetables & Add-ins
03 -
2 cloves garlic, minced
04 -
5 ounces fresh baby spinach (approximately 5 cups)
05 -
½ cup pitted Kalamata black olives
06 -
⅓ cup julienned, oil-packed sun-dried tomatoes, drained and chopped
→ Cheese
07 -
¼ cup crumbled light feta cheese
# Steps to Follow:
01 -
In a 6-quart stockpot, cook the pasta al dente according to package instructions; drain and return to the pot. Set aside.
02 -
In a large skillet over medium-high heat, cook the sausage links until no longer pink, approximately 4 to 6 minutes. Remove, slice into 1-inch rounds, and set aside.
03 -
Return the pasta pot to low heat and stir in minced garlic, fresh baby spinach, Kalamata olives, chopped sun-dried tomatoes, and cooked sausage slices.
04 -
Heat through until the spinach wilts slightly, then remove from heat and gently fold in the crumbled feta cheese. Serve immediately, optionally garnished with lemon wedges, grated parmesan, or black pepper.
# Extra Suggestions:
01 -
Cook pasta until just al dente to avoid mushiness during reheating. Do not rinse pasta after cooking to allow sauces and seasonings to adhere better.
02 -
Use the oil from the sun-dried tomatoes to sauté garlic or sausage for enhanced flavor depth.
03 -
Add spinach last to preserve color and texture by allowing it to wilt gently from residual heat.
04 -
Stir in feta off heat to prevent it from becoming grainy.
05 -
Uniformly chop olives and sun-dried tomatoes for consistent flavor distribution.
06 -
Optionally brighten flavors with a squeeze of fresh lemon juice just before serving.
07 -
Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.