|per 1 serving|
|Fat 11 g||17 %|
|Saturated 3 g
+ Trans 0.1 g
|Polyunsaturated 0 g|
|Omega-3 0 g
Omega-6 0 g
|Monounsaturated 0 g|
|Cholesterol 25 mg|
|Sodium 470 mg||20 %|
|Carbohydrate 59 g||20 %|
|Fibres 6 g||24 %|
|Sugars 8 g|
|Protein 16 g|
|Vitamin A||20 %|
|Vitamin C||60 %|
|* DV = daily value|
Rotini with sausage, pineapple, and spinach
|Yield : 4 servings||Prep Time: 20 minutes|
|Level : Easy||Cook Time: 15 minutes|
- 90 g (3 oz.) sausage
- 10 mL (2 tsp.) olive oil
- 1 onion, cut into thin wedges
- 1 garlic clove, finely chopped
- 60 mL (¼ cup) white wine
- 250 mL (1 cup) diced fresh pineapple
- 1 red bell pepper, diced
- 500 mL (2 cups) baby spinach Salt, to taste
- ½ a 500 g package rotini (or other short pasta)
- olive oil
- minced basil
- freshly ground black pepper, to taste
Bring a large saucepan of salted water to a boil.
Meanwhile, thinly slice the sausage (not too thin) and then cut rounds into strips. Set aside.
Heat oil in a large non-stick skillet over medium-high heat. Fry the onion until lightly golden. Add the garlic and sausage. Fry for 1 minute. Deglaze with white wine and continue cooking until liquid has evaporated. Add the pineapple, pepper, and spinach. Salt to taste, cover, and reserve.
Cook pasta according to package directions. Strain (without shaking or rinsing) and add pasta to reserved skillet. Stir until well blended. Garnish with a drizzle of olive oil, basil, and black pepper to taste.
Tip: This pasta dish is excellent for lunch the next day because it's just as delicious cold as hot.