7

One-Pot Orecchiette with Sausage, Fennel and Butternut Squash

Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
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.
Ingredients

uncooked pasta

6 oz, orecchiette variety

uncooked butternut squash

10 oz, diced (about 2 c)

uncooked fennel bulb(s)

1 medium, chopped

cooked chicken sausage(s)

6 oz, sweet Italian-variety, halved lengthwise, sliced

uncooked shallot(s)

2 medium, thinly sliced

fresh thyme

3 sprig(s)

canned chicken broth

32 oz

fresh 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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