Recipe: Penne with Sausage and Feta (using greens, roasted red peppers and olives)

PENNE WITH SAUSAGE AND FETA

6 ounces uncooked penne or rigatoni
12 ounces mild Italian bulk sausage*
1/4 teaspoon red pepper flakes
2 cups spring greens or baby spinach leaves, packed
1/2 cup roasted red bell peppers, cut into thin strips
24 pitted kalamata olives, coarsely chopped
1/4 cup chopped fresh basil
2 tablespoons extra-virgin olive oil
1 cup (4 ounces) crumbled feta cheese with tomatoes and basil
1/4 teaspoon salt or to taste

Cook penne according to package directions.

While penne is cooking, place large skillet over medium-high heat until hot. Coat skillet with nonstick cooking spray. Add sausage and red pepper flakes. Cook until sausage is browned, stirring constantly to break up meat. Remove from heat.

Drain cooked penne. Add to skillet with sausage. Add greens, roasted peppers, olives, basil and oil. Toss gently until mixed well and greens have wilted slightly. Add feta and salt, if desired. Toss again.

*If bulk sausage is not available, use regular sausage and remove casings.

Makes 6 servings (1 1/3 cups each)
Source: Recipe booklet - Easy Home Cooking Monthly Feature: Easy Weeknight Meals, August/September 2007