Pasta with Spinach (Arugula), Goat Cheese, Sausage & (Sundried) Tomatoes

Like most everyone, I have a few go-to pasta dishes that I probably make way too often.

I like this one because I can load it with sauteed spinach  or arugula and somehow the child will eat it without complaint. I think it's because everything else is so satisfying. The (sundried) tomatoes are in parens because I recently mentioned this recipe to a friend who says she HATES sundried tomatoes. Ok Ashley, and for you and the other haters out there, throw in fresh ones like Sweet 100s or other Cherry tomatoes after the mushrooms cook.


Pasta with Spinach, Goat Cheese, Sausage & (Sundried) Tomatoes - for 4 or so

Whatever sort of pasta you like (I like whole wheat but cook regular spirals for the family)
6 chicken basil-type sausages (any flavor you like that goes with the other ingredients will do - last night I used chicken feta, I think)
3/4 cup sundried tomatoes packed in oil
A large amount of cleaned baby spinach or arugula - I show arugula in the photos but hey, use what you've got!
8 (baby portabella or button or cremini) mushrooms, cut in half and sliced (optional)
1 small package of mild goat cheese

While water is heating to cook your pasta, slice the sausages in approximately 1/4" rounds, small enough to be bite size but not too thin.

Once pasta water is boiling, cook as directed.

While pasta is cooking, saute sausage and sundried tomatoes with their oil in a large saute pan until sausages begin to brown. Add (optional) mushrooms and continue cooking for approx three minutes.










When mushroom are beginning to look cooked, load on the spinach/arugula.

You might need to add it to your pan in a few separate additions as it begins to cook down and make room in the pan. Mix gently into sausage mixture. When all of the spinach/arugula is wilted and just cooked, spoon little globs of the goat cheese over the top of your pan and turn the heat off.

Hopefully your pasta will be about done now and you can drain it  while the goat cheese gets nice and melty on the top of your sausages, tomatoes, (mushrooms) and spinach/arugula.

Serve immediately over pasta with a shake of red pepper flakes if you like a little kick, like me.