October is the perfect time to try a delicious new pasta recipe – not only because pasta is an ideal comfort food for cooler temperatures, but also because October is National Pasta Month.

Did you know the average American consumes about 20 pounds of pasta each year? There are also more than 600 different shapes of pasta produced throughout the world!

Pick a shape and try out this hearty, one-dish recipe from Eating Well. It uses whole-wheat pasta to provide fiber and baby spinach for an extra boost of vitamins and minerals.

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 3 links cooked chicken sausage (9 ounces), sliced into rounds
• 1 cup diced onion
• 3 cloves garlic, minced
• 1 (8-ounce) can no-salt-added tomato sauce
• 4 cups of lightly packed baby spinach
• 6 cups cooked whole-wheat rotini
• ¼ cup chopped pitted Kalamata olives
• ¼ teaspoon salt
• ¼ teaspoon crushed red pepper
• ¼ cup water, plus more as needed
• ½ cup finely crumbled feta cheese
• ¼ cup chopped fresh basil

INSTRUCTIONS:

1. Heat 2 tablespoons oil in a large straight-sided skillet over medium-high heat.

2. Add sliced sausage, 1 cup onion and minced garlic; cook, stirring often, until the onion is starting to brown, 4 to 6 minutes.

3. Add 1 (8-ounce) can tomato sauce, 4 cups spinach, 6 cups cooked pasta, ¼ cup olives, ¼ teaspoon salt and ¼ teaspoon crushed red pepper; cook, stirring often, until the mixture is bubbling and the spinach is wilted, 3 to 5 minutes.

4. Add ¼ cup water, or more as needed, to reach desired consistency. Stir in ½ cup feta and ¼ cup basil.

Makes 8 servings.

Nutrition Facts (per 1 cup serving):
Calories: 325; Carbs: 40g; Protein: 17g; Fat: 11g

Recipe Card for One-Pot Spinach, Chicken Sausage & Feta Pasta

Sources:
EatingWell
National Day Calendar