• SOUPED-UP SPAGHETTI

SOUPED-UP SPAGHETTI

By JESSE HAAS, LICENSED FUNCTIONAL NUTRITIONIST AND CO-FOUNDER OF WELLNESS MINNEAPOLIS.

Ingredients

1 box chickpea or other pasta

2 tsp. extra-virgin olive oil and more for drizzling, if desired

1 lb. chicken or pork Italian sausage

1 cup mushrooms, sliced

1 15-oz. can artichoke hearts, chopped

1 bunch kale, chopped

1 25.5-oz. jar marinara

Parmesan cheese, optional

OTHER VARIATIONS THAT WORK IN THIS RECIPE:

Red bell pepper, zucchini and red onion

Cauliflower, brussels sprouts and spinach

Broccoli, leeks and Kalamata olives

You can also make it vegetarian by adding a 15-oz. can of cannellini or garbanzo beans

Preparation

  1. Follow the directions on your pasta box for preparation.
  2. Heat olive oil in a large skillet over medium-low heat. Cook the Italian sausage until done, breaking it up into desirable sizes with a metal spatula (about 10–12 minutes). Remove from skillet and set aside.
  3. Add mushrooms, artichoke hearts, and kale to the skillet and sauté for a few minutes.
  4. Pour in the marinara and return the sausage to the skillet. Stir well to combine all the ingredients. Cover the skillet and simmer on low while your pasta finishes cooking.
  5. Drain pasta, cover with a generous spoonful of marinara and serve with a sprinkle of Parmesan cheese, if desired.

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