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.

Canadian Living - Quick & Easy - - PORK -

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.

LEARN HOW TO MAKE THIS RECIPE US­ING ONLY A HAND­FUL OF IN­GRE­DI­ENTS AT CANA­DI­AN­LIV­ING.COM/FRESHDIN­NERS

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