Linguine with Roasted Bell Peppers, Chicken Sausage, Spinach, and Feta

I recently picked up some Gruyere & roasted garlic chicken sausage, so I made this linguine with roasted bell peppers, chicken sausage, spinach, and feta recipe. The flavorful sausage, the sweet peppers, the nutty pine nuts, and the salty cheese were a match made in heaven. We all, especially my husband, loved this pasta and thought it paired nicely with a Parmesan chopped salad and some crusty bread.

Linguine with Roasted Bell Peppers, Chicken Sausage, Spinach, and Feta

Ingredients:

• 8 oz linguine, cooked to al dente, per instructions, reserving ½ cup of pasta cooking water
• 2 tbsp olive oil (divided)
• 4 chicken sausages, sliced
• 2 cloves of garlic, minced
• Dash of crushed red pepper flakes
• Several roasted bell peppers, sliced
• Handful of baby spinach, chopped
• 1-2 tbsp toasted pine nuts
• Sea salt and freshly cracked pepper, to taste
• Feta cheese, crumbles

How to Make Linguine with Roasted Bell Peppers, Chicken Sausage, Spinach, and Feta:

Cook linguine to al dente in a large pot of well-salted water, according to the package instructions. Drain the pasta, reserving about ½ cup of the liquid.

While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet. Add the sliced sausage and cook for 4-5 minutes or until golden brown. Remove the sausage from the large skillet. Set aside until needed.

Add the remaining 1 tablespoon of olive oil, minced garlic, and crushed red pepper flakes, then cook, stirring constantly, for 1 minute.

Place the linguine in the skillet with the minced garlic, then add the sausage, roasted bell peppers, pine nuts, and spinach. Season with sea salt and freshly cracked pepper to taste, then add a bit of the reserved pasta water as needed.

Toss to coat and cook until warmed through.

Serve with feta cheese sprinkled on top. Enjoy.