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Pasta with Chorizo and Spinach

 Pasta with Chorizo and Spinach
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.
2 ServingsPrep/Total Time: 20 min.


  • 1-1/4 cups uncooked penne pasta
  • 4 teaspoons olive oil
  • 1/3 pound uncooked chorizo or Johnsonville® Hot Ground 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
  • 3 cups chopped fresh spinach
  • 2 tablespoons grated Parmesan cheese


  • Cook pasta according to package directions. Meanwhile, heat oil in a
  • large skillet; crumble chorizo into the pan. Add the onion,
  • mushrooms, artichokes, tomatoes, garlic, oregano, salt and pepper.
  • Cook and stir over medium heat until chorizo is fully cooked and
  • vegetables are tender.
  • Add spinach; cook and stir for 1-2 minutes or until wilted. Drain
  • pasta; top with chorizo mixture. Sprinkle with cheese. Yield: 2
  • servings.

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Pasta with Chorizo and Spinach (continued)

Nutritional Facts: 1-1/4 cups pasta with 1 cup chorizo mixture equals 635 calories, 37 g fat (11 g saturated fat), 71 mg cholesterol, 1,333 mg sodium, 47 g carbohydrate, 5 g fiber, 29 g protein.