I love your brain

Last night I made one of my favorite pasta dishes for our dinner.  It’s a pasta dish I’ve made for years and it varies from time to time but always satisfies.  Happily, last night’s version made use of our abundant crop of swiss chard and zucchini!  This is a sort of kitchen sink pasta dish.  It’s healthy, forgiving and fast!

Whole Grain Pasta with Sausage & Greens

For two:

Pasta – I like this with penne but have done it with just about everything.  Whole grain is best.

1/2 onion (any kind you have) – diced
Two mild Italian sausages removed from casing (pork, turkey, chicken – whatever you prefer or have on hand)
Two big handfuls of greens (Swiss chard, kale, spinach, super greens – again whatever you like or have)
1 teaspoon fennel pollen
1 teaspoon red pepper flakes
2 cloves of garlic – grated or minced
1/4 cup chicken broth, tomato sauce, or veggie stock
Salt & Pepper to taste
1 tablespoonish of butter (to finish)

While the pasta is cooking, add a tablespoon of olive oil to a skillet and add the onions and sausage.  Saute for a few minutes until the onion soften and sausage breaks up into small pieces.  Add the fennel pollen and red pepper flakes and stir to incorporate.  Add the greens and whatever liquid you decided to use. Once the greens wilt, add the garlic, salt & pepper.  Finish with the butter – it will slightly thicken the sauce.  Toss warm pasta in the skillet and serve.

I like to have mine with a small handful of chopped walnuts and a little bit of goat cheese crumbled over.  Dan prefers his with just a dousing of parmesan cheese.  Last night we added zucchini to the mix too.  (I added it just after the onions and sausage started cooking).  I’ve also added sundried tomatoes too, which is a great addition!

It’s super easy and always very tasty!  Definitely one my favorite weeknight pasta dishes.