Sundried Tomato Pasta – Spinach Salad in Disguise
One of my favorite foods of all time is salad. Yep, you heard me right. salad! I eat it for lunch nearly every day, in a giant mixing bowl so I have plenty of room for toppings (I like to really load it up!) On most days, I just use whatever I have in my fridge….usually lettuce, tomatoes, cucumbers, peppers, avocados, cheese, and turkey….and always honey mustard dressing. Greta, who won’t even touch lettuce, looks at it every day in disgust and asks me why I am eating salad…..again……!?
At which point I look at her and ask why she is eating mac and cheese…..again….and we both agree that we eat what we like. 🙂 And, although my “everyday salad” is pretty consistent, I also LOVE to mix it up and try new combinations. Which is exactly where the inspiration for this sundried tomato pasta recipe came from.
A spinach salad with goat cheese, sundried tomatoes, chicken, and pine nuts. Pure deliciousness on a plate. I first had it at one of my favorite Italian restaurants. And then I became obsessed. Last summer I made my own version of the salad (several times)….then a pizza using the same ingredients….and now this sundried tomato pasta recipe I am sharing with you today. When you find something that works…….you come up with as many different ways to eat it as possible….(right?)
The thing I love about this combination is the way the flavors can all stand on their own….but compliment one another so nicely when added to the same dish. I also love the fact that most of these ingredients will keep well in the fridge….so you can keep them on hand and whip this meal together without having to make a grocery run!
And, of course, I can’t help but mention the fact that the lack of sauce in this dish is just light enough for Spring. Yes, yes it is. Perfect for warmer weather……which should be well on its way by now 🙂
How to Make Sundried Tomato Pasta:
Sundried Tomato Pasta
A light pasta dish with spinach, sundried tomatoes and absolutely no pasta sauce. A healthy salad meets a comforting pasta dinner with this recipe.
- 3 cups fusilli pasta uncooked
- 12 ounces cooked sausage I used sundried tomato chicken sausage
- 4 cups fresh spinach torn
- 4 ounces goat cheese crumbled
- 1/2 cup chopped sundried tomatoes in oil
- 1/2 tsp crushed red pepper flakes optional
Cook pasta according to package instructions.
Slice sausage to 3/4 inch thick and saute in a small amount of oil or cooking spray to brown.
Combine cooked noodles, sausage, spinach, goat cheese, sundried tomatoes, and oil.
Top with crushed red pepper flakes, if desired.
Looking for another delicious pasta recipe? Check out my Bacon Blue Cheese Gnocchi!