Sausage and Pesto Orecchiette
Orecchiette, which means “little ears” in Italian, is the ideal vehicle for holding a chunky sauce. If you can’t find orecchiette, try small shell pasta.
HANDS-ON TIME: 20 minutes
TOTAL TIME: 20 minutes
MAKES: 4 servings
Cook pasta according to package directions until al dente; drain, reserving ½ cup of the cooking liquid. Meanwhile, in large skillet, heat 1 tsp of the oil over medium heat; cook sausages until browned and almost cooked through, about 7 minutes. Remove to cutting board and slice. In same skillet, heat remaining oil over medium heat; cook onion, stirring often, until softened, about 5 minutes. Return sausage to pan; cook, stirring often, until cooked through, about 3 minutes. Stir in spinach; cook until starting to wilt, about 1 minute. Add pasta and pesto; toss with enough of the reserved cooking liquid to coat. PER SERVING: about 629 cal, 23 g pro, 28 g total fat (7 g sat. fat), 69 g carb (4 g dietary fibre, 3 g sugar), 38 mg chol, 671 mg sodium, 426 mg potassium. % RDI: 9% calcium, 36% iron, 27% vit A, 7% vit C, 95% folate.
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