Pasta with Chorizo and Spinach
Cooking for 2
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This zippy entree from Athena Russell of Florence, South Carolina looks and tastes special, but it’s a cinch to make. “When I get home from work, I like to prepare quick dishes, and this is one of our favorites,” Athena says.
SERVINGS: 2
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep/Total Time: 20 min.
Ingredients:
- 1-1/4 cups uncooked penne pasta
- 1/3 pound uncooked chorizo or bulk spicy pork sausage
- 1 small onion, thinly sliced
- 4 ounces sliced fresh mushrooms
- 1/3 cup water-packed artichoke hearts, rinsed, drained and quartered
- 1/3 cup chopped oil-packed sun-dried tomatoes, drained
- 1 garlic clove, minced
- 1/4 teaspoon dried oregano
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 4 teaspoons olive oil
- 3 cups chopped fresh spinach
- 2 tablespoons grated Parmesan cheese
Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chorizo, onion, mushrooms, artichokes, tomatoes, garlic, oregano, salt and pepper in oil until chorizo is no longer pink and vegetables are tender.
Add spinach; cook and stir for 1-2 minutes or until wilted. Drain pasta; top with chorizo mixture. Sprinkle with Parmesan cheese. Yield: 2 servings.