Description
A quick and tasty recipe featuring sausage, corn, and spinach mixed with orzo pasta.
Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 pound Italian sausage, casings removed
- 1 cup corn kernels (fresh or frozen)
- 2 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
- Add the minced garlic and red pepper flakes to the skillet, cooking for an additional 1-2 minutes until fragrant.
- Stir in the corn and cook for another 2-3 minutes until heated through. Add the chopped spinach and cook until wilted, about 2 minutes.
- Combine the cooked orzo with the sausage and vegetable mixture, stirring to combine. Season with salt and pepper to taste.
- Remove from heat and stir in the grated Parmesan cheese. Garnish with fresh parsley before serving.
Notes
- For a spicier kick, increase the amount of red pepper flakes.
- You can substitute kale for spinach if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg