Ingredients

The following ingredients have 4 Servings
  • 6 oz Uncooked pasta orecchiette variety
  • 0.25 oz Grated Parmesan cheese
  • 10 oz Uncooked butternut squash diced (about 2 c)
  • 1 medium Uncooked fennel bulb(s) chopped
  • 6 oz Cooked chicken sausage(s) sweet Italian-variety, halved lengthwise, sliced
  • 2 medium Uncooked shallot(s) thinly sliced
  • 3 sprig(s) Fresh thyme
  • 32 oz Canned chicken broth
  • 4 cup(s) Fresh baby spinach packed
  • 0.25 tsp(s) Table salt
  • 0.25 tsp(s) Black pepper

Instruction

  • Combine pasta, squash, fennel, sausage, shallots, thyme and broth in a large, deep skillet (12-in diameter) or soup pot; bring to a boil over high heat. Cook, uncovered, stirring frequently, until pasta is al dente and cooking liquid thickens, about 10 minutes.
  • Remove thyme. Add spinach, 2 cups at a time, stirring until each batch is wilted, about 1 minute.
  • Remove pan from heat; stir in cheese, salt and pepper.