One-Pot Orecchiette with Sausage, Fennel & Butternut Squash
7
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
We love orecchiette, which literally translates to "little ears," because not only do they look adorable, they're great for scooping up thicker, chunkier sauces. Precooked chicken sausage comes in many flavors. We recommend sweet Italian but sub in spicy Italian if you want to give the dish a kick. You'll love how all of these delicious flavors comes together in just one pot, and you'll have dinner on the table in about half an hour.
Ingredients
Uncooked pasta
6 oz, orecchiette variety
Raw butternut squash
10 oz, diced (about 2 c)
Uncooked fennel bulb
1 medium, chopped
Cooked chicken sausage
6 oz, sweet Italian-variety, halved lengthwise, sliced
Shallot
2 medium, thinly sliced
Fresh thyme
3 sprig(s)
Chicken broth
32 fl oz
Baby spinach
4 cup(s), packed
Grated Parmesan cheese
¼ cup(s)
Table salt
¼ tsp
Black pepper
¼ tsp
Instructions
1
Combine pasta, squash, fennel, sausage, shallots, thyme and broth in a large, deep skillet (12-in diameter) or soup pot; bring to a boil over high heat. Cook, uncovered, stirring frequently, until pasta is al dente and cooking liquid thickens, about 10 minutes.
2
Remove thyme. Add spinach, 2 cups at a time, stirring until each batch is wilted, about 1 minute.
3
Remove pan from heat; stir in cheese, salt and pepper.
4
Serving size: 1 3/4 c
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