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Improv Recipe! Summer Pasta with Chicken Sausage

Improv Recipe! Summer Pasta with Chicken Sausage
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Lately, it’s seems like I’m throwing dinner together at the last minute pretty often! This Summer Pasta dish is something I threw together after a long afternoon at the pool. Using pre-cooked sausages, quick cooking veggies, and pre-measured Greek seasoning means that it was on the table in less than 30 minutes.

If you are an Aldi USA shopper, have you seen Never Any Spinach and Feta Chicken Sausages? These sausages were the inspiration for this dish when I saw them in the fridge. Since these are pre-cooked, I knew that they would be ready fast. Long pool days make for crabby, hungry kids, so the quicker, the better.

Summer Pasta Vegetables

I chose veggies based on was in the fridge (spinach and zucchini). Occasionally, I disguise vegetables in dishes to avoid arguing with my kids at dinner. (Basically, to make me a better mom.)  Using a Vegetti, I spiralized zucchini to mix with linguine noodles hoping my daughter wouldn’t notice. HOT TIP: Pat zucchini noodles dry with paper towels to remove some of the water. SECOND HOT TIP: Peel zucchini if you don’t want your kid to notice that these noodles are vegetables!

zucchini-vegetti

Penzey’s Spices Greek seasoning made this super easy to flavor! There’s just something about Greek flavor that says summer! I altered the package directions for preparing dressing by using only 1/3 cup olive oil and omitting sugar. I used this seasoning to make Greek Meatballs. This light sauce make a great summer pasta that paired well with noodles and veggies, especially when the feta cheese got slightly melted.

Greek Pasta
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Greek Pasta with Chicken Sausages

Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 1 package Never Any Spinach and Feta Chicken Sausages
  • 1/2 box Linguine noodles 2
  • 1 tbsp lemon infused olive oil
  • 2 whole zucchinis Spiralized
  • 1/2 - 3/4 cup Greek Salad Dressing
  • 1 cup spinach
  • 1/4 - 1/3 cup Feta
  • 3 tbsp goat cheese for garnish

Instructions

  1. Cook pasta according to box directions.

  2. Heat sausages in skillet. When heated to appropriate temperature, remove from heat. Slice and set aside

  3. In skillet, heat lemon olive oil in pan. Add zucchini noodles and heat for approximately five minutes

  4. Add cooked pasta to zucchini and mix. 

  5. Add greek dressing, feta, and spinach. Heat until spinach wilts.

  6. Garnish with goat cheese.

Recipe Notes

I used Penzey's Spices Greek Dressing Mix to make my own Greek Dressing that I added to the pasta. This stuff is seriously amazing and gets two thumbs up from me!!

Other Ways to Serve

My kids are fans of pasta and sausage, so I thought that it making a pasta dish with sliced sausages and veggies might be a hit. It was another split between the big kids, so I’ll call it a success. I used veggies on-hand, but I think roasted red peppers, cherry tomatoes, or olives (if they are your thing) might be delicious. Goat cheese could be used in place of feta (mmmm…I’ve got a serious thing for goat cheese!) Skillet Summer pasta dishes are pretty forgiving, so be creative and use up what’s in your fridge!



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