Angie’s Multi-Grain Pasta With Leeks and Sausage
Food Ingredients:
2 1/2 teaspoons sea salt, divided 1 pound uncooked multi-grain pasta of your choice 1 tablespoon olive oil or canola oil 1 link (4- ounce) sweet Italian sausage 2 cups chopped leek 4 cups fresh spinach, chopped 1 cup fat-free, less-sodium chicken broth 1/4 teaspoon freshly ground black pepper 6 quarts water 1/2 cup (2 ounces) shredded fontina cheese black pepper
Recipe preparation:
1 Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 8 minutes or until pasta is almost al dente, stirring occasionally. Drain. 2 While pasta cooks, heat olive oil in a Dutch oven over medium-high heat. Remove casing from the sausage. Add sausage to Dutch oven; cook 2 minutes or until lightly browned, stirring to crumble. Add leek; cook 2 minutes or until leek is soft, stirring frequently. Add spinach; cook until tender, stirring frequently. Add remaining 1/2 teaspoon salt, broth, and pepper; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are very tender. 3 Add pasta to Dutch oven, tossing well to coat; bring to a boil. Reduce heat, and cook 1 minute, stirring constantly, or until pasta is al dente. Remove from heat; stir in cheese. Serve immediately.
Recipe source: Foodista recipe
