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Recipes
Loaded Whole Wheat Pasta with Italian Sausage, Artichokes Mushrooms Florentine
The earthy-sweet Italian sausage and fresh mushrooms magically flavor the whole grain
pasta. This one-dish-dinner combines rich artichoke hearts, red tomatoes, moist ribbons of
fresh green spinach and the textural crunch of roasted pumpkin seeds. Finally, topped with
shredded mozzarella cheese, the result is hearty and very satisfying.
Serves 4 to 8
• 3 Italian sausages (or any sandwich-sized
sausage of your choice)
• 2 cups frozen artichoke hearts, thawed
• 1 (28 oz.) can stewed tomatoes,
Italian style
• 1-1/2 cups beef stock
• 1 (13.25 oz.) box whole grain rotini pasta
(or any pasta of your choice)
• 16 oz. sliced mushrooms
• 3 tablespoons minced jalapeño pepper
• 2 cups fresh baby spinach
• 1/2 – 1 cup roasted,
salted pumpkin seeds, optional
• 16 oz. cubed or shredded
mozzarella cheese
1. Remove sausage casings and discard.
2. Turn the temperature control dial to 375°F to preheat. Add sausage, cook 5 minutes,
uncovered, breaking apart with a potato masher or wooden fork. Remove cooked
sausage, drain oil except for 2 tablespoons and set aside.
3. Increase CRUX 6QT Extra Deep Electric Skillet heat to 400°F. Add mushrooms and minced
jalapeño. Sauté uncovered for 4 to 5 minutes or until mushrooms become browned.
4. Add cooked sausage, beef stock, tomatoes, artichokes, and pasta to skillet; stir to
combine. Cover with lid and bring to a boil.
5. Reduce heat to 350°F and cook 10 minutes or until pasta is al dente.
6. Toss in baby spinach and pumpkin seeds. Mix well.
7. Top with mozzarella, add lid and continue to cook 2 to 3 minutes until cheese is melted.
8. Serve with Parmesan garlic bread.
14620_crux_Deep 12x12 copper ti Skillet_Macys_IM R3.indd 15
14620_crux_Deep 12x12 copper ti Skillet_Macys_IM R3.indd 15
2020-11-17 10:44 AM
2020-11-17 10:44 AM
