One Pot Greek Pasta
I love one pot pasta dinners. If you haven’t made them before, the premise is brilliant: cook the pasta in less water WITH the other ingredients, and you’ll find up with a starchy, perfect sauce base that a small bit of cheese or cream will flavor wonderfully.
One pot pasta is awesome for busy dinners, and it’s something I know my kids will love. I just make sure to chop my vegetables fairly small so it’s harder to pick them out, and the kids haven’t complained yet.
[Side bar: that adorable custom spoon is from Oak & Embers]
This pasta features some sausage I found at my grocery store. I was skeptical because chicken sausage seems to me like soy milk: it’s a nice idea but not for me. But, lo and behold, it was delicious. This sausage is organic and antibiotic free, and it’s flavored with feta and spinach, which inspired this recipe. When you buy your sausage, look for some that has ingredients you can easily pronounce. This one had about 7 ingredients, and my kindergartner could’ve said what they all are – I think that’s a pretty good litmus test for whether or not food is a science experiment or, in fact, edible.
Besides the chicken, this recipe has spinach, red bell pepper, tomato, and feta. You could stir in some pine nuts or kalamata olives, too – the sky’s the limit.
Let’s get started!
Grab some pasta and put it in a pot with 4 1/2 cups of water.
Add the tomatoes, onion, sausage, and garlic.
If you want the spinach gently wilted, stir it in at the very end just before serving. If you want it more integrated in the dish, cook it with the rest of the ingredients.
Stir in the feta, rosemary, and a drizzle of olive oil and serve immediately.
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