Greek Pasta Toss (Printer-Friendly)

Mediterranean pasta with spinach, feta, Kalamata olives, and savory sausage for a fast, nourishing meal.

# What You’ll Need:

→ Pasta

01 - 3 cups uncooked smart spiral pasta (rotini), approximately 7 oz

→ Protein

02 - 0.75 lb Italian turkey or chicken sausage links, casings removed

→ Vegetables

03 - 2 cloves garlic, minced

04 - 5 oz fresh baby spinach leaves (about 5 cups)

05 - 0.5 cup pitted Kalamata black olives

06 - 0.33 cup oil-packed sun-dried tomatoes, julienned and drained

→ Cheese

07 - 0.25 cup crumbled light feta cheese

# Steps to Follow:

01 - Bring a large pot of water to a boil, cook the pasta according to package instructions until al dente. Drain and return to pot. Set aside.

02 - In a large skillet over medium-high heat, cook sausage until no longer pink, about 4 to 6 minutes. Remove from heat, slice into 1-inch rounds, and add to the hot pasta.

03 - Return pot with pasta to low heat. Stir in minced garlic, baby spinach, Kalamata olives, and sun-dried tomatoes along with the sliced sausage.

04 - Heat through gently until spinach is wilted. Remove from heat, stir in crumbled feta cheese carefully to avoid melting. Serve immediately, optionally garnished with lemon wedges, freshly ground black pepper, or parmesan cheese.

# Helpful Hints:

01 - Cook pasta just to al dente to prevent mushiness when reheated. Do not rinse pasta after draining to maintain flavor adherence.

02 - Use reserved oil from sun-dried tomatoes to sauté garlic or sausage for enhanced flavor.

03 - Add spinach last to cook gently with residual heat, preserving color and texture.

04 - Add feta cheese off the heat to avoid graininess and maintain its texture.

05 - Uniformly chop olives and sun-dried tomatoes to ensure even flavor distribution.

06 - Brighten the dish with a squeeze of fresh lemon juice just before serving to balance richness.

07 - For spice, add crushed red pepper flakes during or after cooking sausage.

08 - Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

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