Greek Pasta Skillet
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.


  • 8 ounces sausage (turkey, chicken or pork sausage are all great options)
  • 2 bell peppers, colors of choice, sliced
  • 1 small red onion (or half a large onion), sliced
  • 3 cups baby spinach (you can eyeball this)
  • 1/2 cup feta cheese, crumbled
  • 1 tablespoon fresh oregano, chopped, or 1 teaspoon dried
  • 2-3 tablespoons olive oil, plus more for pan
  • Kosher salt and freshly ground pepper to taste
  • 8 ounces fresh linguini or spaghetti
  • juice of half a lemon, optional


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cook another 2 minutes or until heated through. Drizzle with another tablespoon or so of olive oil, if desired, and enjoy!

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