Recipe Library
One-Pot Spinach, Chicken Sausage & Feta Pasta
Olive oil sizzles the sliced chicken sausage and onion until fragrant, then garlic, tomato sauce, and spinach melt together around tender whole-wheat rotini. Briny Kalamata olives and creamy feta finish each bite with salty richness and gentle heat.
- Total
- 26 min
- Prep
- 15 min
- Cook
- 11 min
- Serves
- 4
Nutrition per Serving
- Calories
- 650
- Protein
- 34g
- Carbs
- 80g
- Fat
- 22g
- Fiber
- 7g
- Sugar
- 7g
- Sodium
- 816mg
Ingredients
- 2 tablespoons olive oil
- 3 links cooked chicken sausage (9 ounces), sliced into rounds
- 1 cup diced onion (see Tip)
- 1 clove garlic, minced
- 1 (8 ounce) can no-salt-added tomato sauce
- 4 cups lightly packed baby spinach (half of a 5-ounce box)
- 6 cups cooked whole-wheat rotini pasta
- 1/4 cup chopped pitted Kalamata olives
- ¼ teaspoon salt
- ¼ teaspoon crushed red pepper
- ¼ cup water, plus more as needed
- 1/2 cup finely crumbled feta cheese
- 1/4 cup chopped fresh basil
Instructions
- Heat 2 tablespoons oil in a large straight-sided skillet over medium-high heat. Add sliced sausage, 1 cup onion and minced garlic; cook, stirring often, until the onion is starting to brown, 4 to 6 minutes. Add 1 (8-ounce) can tomato sauce, 4 cups spinach, 6 cups cooked pasta, ¼ cup olives, ¼ teaspoon salt and ¼ teaspoon crushed red pepper; cook, stirring often, until the mixture is bubbling and the spinach is wilted, 3 to 5 minutes. Add ¼ cup water, or more as needed, to reach desired consistency. Stir in ½ cup feta and ¼ cup basil.