Angie's Multi-Grain Pasta With Leeks and Sausage
By: Angie Zafereo
Published: Saturday, October 9, 2010 - 7:13am

Ingredients




2 1/2 teaspoons sea salt, divided
1 pound uncooked multi-grain pasta of your choice
1 tablespoon olive oil or canola oil
1 link (4- ounce) sweet Italian sausage
2 cups chopped leek
4 cups fresh spinach, chopped
1 cup fat-free, less-sodium chicken broth
1/4 teaspoon freshly ground black pepper
6 quarts water
1/2 cup (2 ounces) shredded fontina cheese
black pepper

Preparation

1 Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 8 minutes or until pasta is almost al dente, stirring occasionally. Drain. 2 While pasta cooks, heat olive oil in a Dutch oven over medium-high heat. Remove casing from the sausage. Add sausage to Dutch oven; cook 2 minutes or until lightly browned, stirring to crumble. Add leek; cook 2 minutes or until leek is soft, stirring frequently. Add spinach; cook until tender, stirring frequently. Add remaining 1/2 teaspoon salt, broth, and pepper; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are very tender. 3 Add pasta to Dutch oven, tossing well to coat; bring to a boil. Reduce heat, and cook 1 minute, stirring constantly, or until pasta is al dente. Remove from heat; stir in cheese. Serve immediately.

About


This is a really yummy and healthy pasta dish to make.  You can use any kind of sausage of your choice in this recipe. You can use another kind of cheese for the Fontina if you like.  Multi-Grain pasta is much healthier for you than regular pasta and can help up your fiber intake.