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 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.