Thursday, April 21, 2011


D and I are still getting our CSA veggies.  Check out today's box:

We've got:

  • Head lettuce
  • Arugula
  • Spinach
  • Bok Choy
  • Broccoli
  • Turnips
  • Radishes
  • Beets
  • Swiss Chard
  • Green Onions
  • Carrots
  • Eggs

That's a lot of leafy greens.  I'm not sure we'll be able to eat all that salad but I did use the spinach and carrots tonight.  The dish turned out pretty darn tasty for just throwing it together.

Pasta with sausage, spinach, tomatoes and carrots.

Recipe below:

3/4 pound pasta
1 tablespoon olive oil
1 pound spicy bulk sausage
1 onion, chopped
4 cloves garlic, minced
1/2 cup milk, cream or half & half
1 (14.5 ounce) can chicken broth
1 teaspoon dried basil
1 teaspoon dried oregano
1 (14.5 ounce) can diced tomatoes (do NOT drain)
1 large bunch fresh, chopped spinach, or 1 box of the frozen stuff
1/2 cup grated Parmesan cheese


Cook pasta according to the package directions, taking out a minute or two before it's "done." (It will cook more when you add it to your sausage.)

In a large skillet, heat oil and sausage; cook through until no longer pink. 

Add onion, carrot and garlic to skillet and cook 5 minutes. 

Add milk, broth, basil, oregano and tomatoes with liquid.  Cook over medium heat for 5 minutes to slightly reduce. 

Add chopped spinach; cover skillet and simmer on until spinach is tender.

Add pasta to skillet and mix together. Sprinkle with cheese and enjoy.

This recipe is really easy.  You can use ground beef or turkey instead of the sausage (I'd add 1/4 tsp pepper flakes).  You can use swiss chard or kale instead of the spinach.  I made this originally with no oil and with half the broth but it came out pretty dry.  It seems like a lot of liquid but the pasta really soaks it all up.  

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