Meal time perfection! This herbaceous sauce makes a great twist on spaghetti night!
|4||Schneiders® Original Grill’ems sliced into ½ inch pieces|
|1/2||lbs spaghetti, cooked and drained|
|1 tbsp||(15 mL) olive oil|
|1||(160 gr) container basil and cheese style pesto|
|1 cup||(250 mL) cream + ½ cup|
|1 cup||(250 mL) baby spinach|
|1||small red pepper, sliced|
|1/2 cup||(125 mL) parmesan cheese, grated|
HEAT olive oil in a large skillet.
COOK sausage and red pepper for about 4 to 5 minutes.
SAUSAGE should be golden brown and pepper softened.
STIR in pesto.
POUR in cream and stir to combine.
SIMMER for about 3 to 4 minutes.
ADD in pasta and spinach.
TOSS to coat well.
THE heat will wilt the spinach.
SEASON with salt and pepper.
IF sauce is to thick, thin out with additional cream.
GARNISH with parmesan cheese.
Any left overs make for a great lunch the next day!
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