Pasta D’Allesandria

This pasta dish is dinner in one bowl- lots of veggies, sausage and carbs! It is also perfect for a potluck.

Pasta D'Allesandria

4 red/yellow bell peppers, quartered, seeds and stems discarded
6 tbsp. extra virgin olive oil
Salt and freshly ground black peeper
1 lb. large white mushrooms, sliced
1 tbsp. fresh or 1 tsp dried oregano leaves
1 tbsp. fresh thyme leaves stripped from stems or 1 tsp dried
2 garlic cloves, coarsely chopped
1 lb Italian sausage crumbled into smaller bite size pieces
1 lb. pasta
9 oz bag spinach
1/4 cup reserved pasta cooking liquid
Grated parmesan to taste

Heat oven to 450°
Cut pepper quarters into 1/2 thick diagonal pieces. Place in 9 x 13" baking dish. Drizzle with 3 tbsp. of olive oil, salt, pepper and bake until peppers are charred on edges and tender, stirring occasionally, 30-40 min. Remove from oven.

Chop oregano, thyme, and garlic together & set aside. Heat 3 tbsp. of oil in large non-stick skillet. Add mushrooms, cook, stirring, over medium high heat until mushrooms are tender and golden brown. Add chopped herbs and garlic mixture, sautĂ© stirring 2 minutes. Sprinkle salt, pepper transfer to side dish. 

Place sausage into skillet cook stirring over medium high heat, until sausage is browned. Drain. 

Boil pasta. Reserve 1/4 cup pasta cooking liquid and drain.
In a large bowl, combine pasta, spinach, red peppers, mushrooms and sausage mixture, then add pasta cooking liquid and stir. Sprinkle with cheese and serve.

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