Sometimes we get into the habit of cooking the same things over and over again, so you might recall that one of my goals for last month was to try a few new dishes. We tried a few, but this one stood out in particular and we have made this again twice (which is a sure sign that this is a winner!).
What I love about this recipe is that there is not much sauce or anything, but the ricotta cheese and lemon juice make this pasta dish really creamy, yet light. The Italian sausage and pepper give a nice bite to it. It’s ready in about 30 minutes and therefore also a great weekday dish (because I refuse to do elborate meals that take more than 30 minutes after a 10+ hour workday!)
I can imagine that this recipe can be easily modified and switched up by using other veggies (like mushrooms or broccoli) and maybe some cherry tomatoes when we go into summer.
- 12 oz uncooked pasta (I used farfalle)
- 1 lb uncooked hot Italian pork sausage
- 2 garlic cloves, minced (I used frozen)
- 6 oz fresh spinach
- 1 cup frozen peas
- 2 tbsps dried basil
- ½ tsp crushed red pepper flakes
- ¼ tsp black pepper
- 3 tbsps lemon juice
- 1 cup ricotta cheese
- 1 tbsp olive oil
- Cook the pasta according to package directions and drain.
- While pasta is cooking, heat the olive oil in large (cast iron) skillet, add the sausage (without casings) and break up in small pieces and cook through. Add the minced garlic and cook for another minute.
- Add the spinach, peas, basil, pepper flakes and pepper and stir together. Cook + stir for a few minutes until the spinach is wilted and the peas are warm. Add the cooked pasta and stir together. Add the lemon juice and ricotta cheese and stir until well combined.