Linguine with Roasted Bell Peppers, Chicken Sausage, Spinach, and Feta
Servings 4
Equipment
- Large pot
- Large skillet
Ingredients
- 8 oz Linguine cooked per instructions
- 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
Instructions
- Cook linguine per instructions in a large pot of well-salted water.
- 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.
- Drain the pasta, reserving about ½ cup of the liquid.
- Place the linguine into the skillet with the minced garlic, and 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.