Tuscan Spinach Pasta

• 1/2 box of pasta
• 3-4 Tofurky Italian sausages
• 3-4 handfuls of spinach
• 1 can of garbanzo beans
• handful of black or kalamata olives
• 2 Tbsp olive oil
• 1 tsp black pepper
• 1/2 Tbsp basil
• 1/2 Tbsp oregano
• 1 cup of pasta sauce

1. In a medium or large pot, bring water to a boil and add pasta once boiling. Turn heat down to medium-high heat.
2. Place sausages on a frying pan to lightly cook them. Rotate sausages while they cook.
3. After about 10 minutes, remove the pasta from heat and drain the water. Also, remove the sausage at this time.
4. Put the pot with the pasta back on the stove on medium-low heat.
5. Add the spinach, garbanzos, olive oil, spices, and pasta sauce to the pasta and mix well.
6. Remove the sausages from the pan and slice them into round, bite-sized pieces.
7. Add sausage and olives to the pasta and mix well.
8. Cook until spinach is a little wilted, then serve!

Enjoy!

(expected to make about 4-5 servings)

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.)