Ingredients

Scale

4 oz. whole wheat farfalle pasta
1 teaspoon olive oil
1 small onion, peeled and chopped
4 small sweet peppers, sliced and cored (or about 1/3 – 1/2 cup sweet bell pepper slices)
2 chicken sausages, sliced (or other sausages, as you prefer)
2 oz. arugula/spinach mix
6 Tablespoons warm Romesco sauce (recipe here)

Instructions

Cook the pasta according to the package instructions. When the pasta is done, pour into a strainer.
While the pasta is cooking, prep the rest of the ingredients. Once it’s done, take the hot saucepan and heat the olive oil over medium heat. Add the onion and saute until soft. Add the sweet peppers and sausage slices and saute for a few minutes until the sausage is warmed and lightly brown and the peppers are softened.
Mix in the arugula/spinach mix, the drained pasta and the Romesco sauce just until everything is hot and the greens are softened and limp.
Divide into two servings and enjoy the pasta immediately, while it’s still warm and wonderful.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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