Ingredients
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2 tablespoons extra-virgin olive oil
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3 links cooked chicken sausage (9 ounces), sliced into rounds
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1 cup diced onion
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3 cloves garlic, minced
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1 (8 ounce) can no-salt-added tomato sauce
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4 cups lightly packed baby spinach (half of a 5-ounce package)
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6 cups cooked whole-wheat rotini
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¼ cup chopped pitted Kalamata olives
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¼ teaspoon salt
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¼ teaspoon crushed red pepper
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¼ cup water, plus more as needed
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½ cup finely crumbled feta cheese
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¼ cup chopped fresh basil
Directions
Heat 2 tablespoons oil in a large straight-sided skillet over medium-high heat. Add sliced sausage, 1 cup onion and minced garlic; cook, stirring often, until the onion is starting to brown, 4 to 6 minutes. Add 1 (8-ounce) can tomato sauce, 4 cups spinach, 6 cups cooked pasta, ¼ cup olives, ¼ teaspoon salt and ¼ teaspoon crushed red pepper; cook, stirring often, until the mixture is bubbling and the spinach is wilted, 3 to 5 minutes. Add ¼ cup water, or more as needed, to reach desired consistency. Stir in ½ cup feta and ¼ cup basil.
