A fairly common dish in our house. It's easy to make and quite healthy. You can add orange peppers into the mix if you desire, or use just one color. Plus it serves six; plenty of leftovers.
Linguine with Turkey Sausage and Peppers
INGREDIENTS
16 oz. linguine 1 lb. turkey sausage (in the chub)
6 cloves garlic, thinly sliced
2 red bell peppers, sliced
2 yellow bell peppers, sliced
3 tbsp. butter
8 oz. fresh spinach, cleaned and torn
coarse salt and fresh ground pepper
grated parmesan
DIRECTIONS
Cook linguine. Drain and reserve 1 1/2 cups of pasta water; return pasta to pot.
Cook linguine. Drain and reserve 1 1/2 cups of pasta water; return pasta to pot.
Cook sausage and two tbsp. water in a large covered non-stick skillet over medium heat until fat renders, about five minutes. Uncover; raise heat to medium-high. Brown sausage, breaking it up with a spoon.
Add garlic, bell peppers and 1/4 cup of reserved pasta water; cook until peppers soften, about six minutes. Add 3/4 cup pasta water and butter; swirl to combine.
Transfer to pot. Add spinach, season with salt and pepper. Toss. Cover with lid until spinach is wilted. Add more pasta water as desired. Serve with a sprinkle of parmesan cheese.
Adapted from Great Food Fast - Martha Stewart
