Penne with Andouille Sausage, Beans, Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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one reviewer substituted spinach for the arugula and also added pine nuts, which were a great addition. Ingredients:
8 oz penne pasta |
12 oz andouille sausage (4 links) |
1 tbs olive oil |
3 cloves garlic, crushed |
1/3 cup pesto |
1/2 cup white wine |
15 oz white kidney beans, undrained |
3 cups baby spinach, torn |
16 oz tomatoes, diced |
1 salt and pepper to taste |
4 oz goat cheese, crumbled |
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook penne 10 minutes, until al dente, and drain.
2. Heat the oil in a large pot over medium heat, and cook the garlic 1 minute, until lightly browned.
3. Mix in sliced sausage, pesto, and white wine. Cook and stir until heated through.
4. Mix in beans (with liquid if using 1 pint fresh grape tomatoes) and spinach, and cook until spinach is wilted. Stir in the tomatoes and cook until heated through.
5. Toss with pasta, season with salt and pepper, and top with goat cheese to serve.
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