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Difficulty: Easy
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Total Time: 35 min
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When to Prep: Ahead
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Cook Time: 15 Min
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Yields: 4 servings
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Storage: Use Immediately
What you need
- 6 oz uncooked orecchiette pasta
- 10 oz, diced (about 2 c) uncooked butternut squash
- 1 medium, chopped, uncooked fennel bulb(s)
- 6 oz, sweet Italian-variety cooked chicken sausage(s), halved lengthwise, sliced
- 2 medium, thinly sliced, uncooked shallot(s)
- 3 sprigs fresh thyme
- 32 oz chicken broth
- 4 cup(s), packed, fresh baby spinach
- ¼ cups grated Parmesan cheese
- salt and pepper to taste
Instructions
- 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.
- Remove thyme. Add spinach, 2 cups at a time, stirring until each batch is wilted, about 1 minute.
- Remove pan from heat; stir in cheese, salt and pepper.
- Serving size: 1 3/4 c
