Orecchiette with Sausage Kale and Sundried Tomato

• Meat

  • 6 oz Chicken sausage

• Produce

  • 5 oz Baby kale
  • 1 Freshly parsley
  • 4 Garlic cloves
  • 1 Lemon
  • 1 Red bell pepper
  • 4 oz Sundried tomatoes
  • 1/4 Sweet onion, chopped {about 1 cup}

• Pasta & Grains

  • 8 oz Orecchiette pasta

• Baking & Spices

  • 1 Red pepper

• Oils & Vinegars

  • 5 tbsp Olive oil

• Dairy

  • 1 Parmesan cheese

Found on acedarspoon.com

Description

Ingredients

• 8 oz. Orecchiette pasta {or pasta of your choice}
• 5 Tablespoons olive oil, divided
• 1/4 of a sweet onion, chopped {about 1 cup}
• 4 garlic cloves, minced
• 1 red bell pepper, seeds removed, diced {or pepper of your choice}
• 6 oz. chicken sausage, sliced {or sausage or meat of you choice}
• 5 oz. baby kale {or greens of your choice}
• 4 oz. sundried tomatoes
• 1 lemon, juiced
• Freshly parsley
• Parmesan cheese
• Crushed red pepper

Directions

• Cook the pasta in a large pot according to the package.
• While the pasta cooks, heat 3 Tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until the onion is soft. Add the bell pepper and sausage and continue to sauté until the sausage is cooked through, about 7-8 minutes {this depends on the type of sausage or meat you use}.
• Add the baby kale, sundried tomatoes, lemon juice and 2 Tablespoons olive oil and continue to cook until the kale is wilted.
• Remove from the heat and stir in the cooked pasta. Mix well. Garnish with fresh parsley, parmesan cheese and crushed red pepper {optional}.