Greek Pasta Toss
Total TimePrep/Total Time: 30 min.
- 3 cups uncooked whole wheat spiral pasta (about 7 ounces)
- 3/4 pound Italian turkey sausage links, casings removed
- 2 garlic cloves, minced
- 4 ounces fresh baby spinach (about 5 cups)
- 1/2 cup pitted Greek olives, halved
- 1/3 cup julienned oil-packed sun-dried tomatoes, drained and chopped
- 1/4 cup crumbled feta cheese
- Lemon wedges, optional
- In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot.
- Meanwhile, in a large skillet, cook and coarsely crumble sausage over medium-high heat until no longer pink, 4-6 minutes. Add garlic; cook and stir 1 minute. Add to pasta.
- Stir in spinach, olives and tomatoes; heat through, allowing spinach to wilt slightly. Stir in cheese. If desired, serve with lemon wedges.
Nutrition Facts2 cups: 335 calories, 13g fat (3g saturated fat), 35mg cholesterol, 742mg sodium, 36g carbohydrate (1g sugars, 6g fiber), 19g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 fat, 1 vegetable.
May 1, 2018
Greek cooks absolutely DO use both sun dried tomatoes and sausage. So sorry you were subjected to such nastiness, Terri. Thanks for posting.
Jan 12, 2018
I'm sorry,adding feta to anything does not make it Greek. Greeks do not use sun dried tomatoes in anything. Greek cooks would never use sausage let alone turkey sausage. Ever. Lenon is never ever an option. It is a necessity. Please call this what it is. Pasta and sausage.
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