- 1/2 box of pasta
- 3-4 handfuls of spinach
- 3-4 Tofurky Italian sausages
- handful of black or kalamata olives
- 1 can of garbanzo beans
- 1 cup of pasta sauce
- 2 Tbsp olive oil
- 1 tsp black pepper
- 1/2 Tbsp basil
- 1/2 Tbsp oregano
- In a medium or large pot, bring water to a boil and add pasta once boiling. Turn heat down to medium-high heat.
- Place sausages on a frying pan to lightly cook them. Rotate sausages while they cook.
- After about 10 minutes, remove the pasta from heat and drain the water. Also, remove the sausage at this time.
- Put the pot with the pasta back on the stove on medium-low heat.
- Add the spinach, garbanzos, olive oil, spices, and pasta sauce to the pasta and mix well.
- Remove the sausages from the pan and slice them into round, bite-sized pieces.
- Add sausage and olives to the pasta and mix well.
- Cook until spinach is a little wilted, then serve!
(expected to make about 4-5 servings)
Please remember that recipes are mainly suggestions or guidelines! Don’t turn away from a recipe just because you don’t like one thing about it. They aren’t written in stone!
Here are some suggested modifications to the recipe:
- If you’re looking for less carbs, ditch the pasta and add at least 2 more handfuls of spinach to the recipe.
- Need to go gluten-free? Use GF pasta (I prefer Barilla GF ziti), quinoa or rice and don’t use the Tofurky vegan sausage.
- Replacing the pasta with quinoa cooked with Italian seasoning and adding the garbanzo beans like I did add protein to the recipe.
- Replace the garbanzo beans with kidney beans.
- Worried about calories? Serve with less pasta, less beans or sausage, and add at least 2 handfuls of spinach. (This recipe as it’s written is approximated at 760 calories per serving.)