Lemon Herb Sausage Pasta

Ingredients

• 12 oz orecchiette pasta
• 12 oz Italian sausage, casings removed
• 1 pint cherry tomatoes, halved
• 1 yellow bell pepper, sliced into strips
• 1 red bell pepper, sliced into strips
• 4 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/4 cup white wine
• Zest and juice of 1 lemon
• Salt and black pepper to taste
• 1/2 cup fresh spinach leaves

Instructions

1. Cook the orecchiette pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Remove the sausage and set aside.
3. Add the cherry tomatoes, yellow and red bell peppers, and garlic to the same skillet. Cook over medium heat for 5-7 minutes, or until the vegetables are tender and the tomatoes have started to burst.
4. Return the sausage to the skillet and add the white wine, lemon zest, lemon juice, and reserved pasta water. Stir to combine and bring to a simmer. Cook for 2-3 minutes to allow the flavors to meld.
5. Add the cooked pasta, fresh spinach, chopped basil, and chopped parsley to the skillet. Toss everything together until the spinach is wilted and the pasta is coated in the sauce. Season with salt and black pepper to taste.
6. Serve the pasta immediately, topped with grated Parmesan cheese and additional fresh herbs if desired.