Good Morning Ya’ll!
I hope you guys are all having a wonderful Friday so far. I’m hoping I get a bit of a chance to relax this weekend, the last few weeks have been insane for me. I just really want to curl up with a book (ideally outside but the weather doesn’t seem like it’s going to hold up) and maybe have a Netflix marathon.
What do you guys have planned for the weekend?
Onto more delicious things, I made this pasta for you! I saw a similar recipe from Jamie Oliver a while back and it just stuck in my head. Finally when I went to look at the recipe I noticed it called for using the greens from garlic, which I had no idea where to get. So I decided to switch it up with just spinach and a bunch of garlic. I also decided to sauté the spinach rather than boiling it, to reserve some of the healthy nutrients!
The color of this pasta is amazing, if you didn’t know any better you would assume it was pesto. The flavor is much more mild than pesto but with a kick of garlic.
This recipe is super simple and comes together in less than 30 minutes so it makes for a perfect weeknight meal.
Miss Delish asks:
Do you have a recipe that you’ve seen that you currently can’t get out of your head?
What are you up to this weekend?
Spinach & Garlic Rotini with Crispy Sausage:
Total time: 25 minutes
Total time where you’re actually doing things: 20 minutes
What you need:
- 2 tbsp. olive oil plus 1/4 cup (divided use)
- 1 bag washed baby spinach
- 4 cloves garlic, minced
- Salt and Pepper to taste
- 1 box rotini pasta, cooked as per package directions and drained
- 1 tbsp. fennel seeds
- 1 tsp red chili flakes
- 1 lb Italian sausage (removed from casings)
- 1/2 cup grated grana padano cheese (or parmesan if you prefer)
Heat a large, deep, sauté pan over medium high heat. Add 2 tbsp. of the olive oil until hot. Add the garlic and sauté for 1 minute until softened. Add the spinach and continue tossing until the spinach is soft and wilted. Season generously with salt and pepper. Transfer the spinach and garlic to a blender or food processor and blend until smooth. While blending, slowly pour in the remaining olive oil until combined, set aside.
In a mortar and pestle, add the fennel seed and chili flakes, bash them up a bit to get the oils out. You can also use a rolling pin on a cutting board if you don’t have a mortar and pestle. Set aside.
In the same skillet as you cooked the spinach (if you’re lazy like me) set over medium high heat, add the sausage meat, and sauté until cooked through. Add the spices you bashed up, and stir to combine. Now continue cooking, stirring often to break into small pieces, until the sausage is super crunchy. This will take about 7-8 minutes.
When the sausage is cooked, remove it to a bowl, and add the pasta and sauce to the pan, toss and stir to coat completely. Add about half of the grated grana padano, and stir again to coat. Transfer to a serving dish or individual bowls. Top with the sausage and another sprinkling of cheese.