An assortment of peppers lends extra color to this fresh, easy meal. A squeeze of fresh lemon at the end compliments the flavors nicely but this dish is equally delicious without. Feel free to add chopped Kalamata olives to play up the Greek flavors.
8ouncessausage (turkey, chicken or pork sausage are all great options)
2bell peppers, colors of choice, sliced
1small red onion (or half a large onion), sliced
3cupsbaby spinach (you can eyeball this)
1/2cupfeta cheese, crumbled
1tablespoonfresh oregano, chopped, or 1 teaspoon dried
2-3tablespoonsolive oil, plus more for pan
Kosher salt and freshly ground pepper to taste
8ouncesfresh linguini or spaghetti
juice of half a lemon, optional
Instructions
Cut the sausage into 1/2-inch thick coins and sauté in a large, lightly oiled skillet over medium-high heat until golden brown, 2-3 minutes per side. Remove to plate.
Meanwhile, cook pasta according to package directions, drain and toss with about 2 tablespoons olive oil. You don't need to measure; a light drizzle is fine.
Drizzle another tablespoon or so of oil into your skillet and sauté the onions over medium-high heat for 2 minutes or until starting to brown. Add the peppers and sauté another 3 minutes or until cooked but still crisp.
Add drained pasta and cooked sausage and toss. Then add feta, spinach, oregano, salt and pepper to taste and optional squeeze of lemon; toss again to incorporate.
Cook another 2 minutes or until heated through. Drizzle with another tablespoon or so of olive oil, if desired, and enjoy!