Oct 15, 2011

Spinach Pappardelle with Lima Beans, Tomatoes and Turkey Sausage

Spinach Pappardelle, Lima Beans, Tomatoes and Ground Turkey

It’s only taken me 2.5 months to finally get a break from the school and work load that has literally kept me under a rock for the past few months. Each semester, I start off and say, “No, THIS is the hardest/busiest ¬†semester!”. I really think I mean it this time. It’s probably a good thing that I didn’t blog the first few weeks as things were a little frantic trying to gain control over everything and there was lots of complaining over the amount that I took on voluntarily. After a little bit of time, I finally got into more of a routine, took things one at a time and decided I could either complain or just deal with what was in front of me. For my own sanity, and those around me, I made the choice to just deal!

Since the last time I blogged, I turned a year older, got a fancy new camera from Jor for my birthday and despite the craziness, came across some great new recipes! I love my time in the kitchen and have held on tightly to my week’s worth of dinners that I’m responsible for every other week. I’ve had to try to get a little creative in trying to find new recipes that are quick but packed with lots of protein and brain power! and I think we’ve come up some delicious finds! This first one is a great pasta dish that has a little flare with the use of spinach pappardelle in place of something like linguini and despite the quickness, you’ll still be able to build lots of great flavor!

Here is everything you need:


(Adapted from Smitten Kitchen. Makes Dinner for Two.)

  • About 1.5 cup dry spinach pappardelle pasta
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 2 turkey sausages, casings removed
  • Splash of dry white wine
  • 1 cup chopped canned or fresh plum tomatoes
  • 1/2- 3/4 cup frozen lima beans
  • red pepper flakes

You can have this meal together in about 25-30 minutes! Start by boiling a large pot of salted water. When you water starts boiling, add the pasta and cook for only about 5-6 minutes. You may want to have the water boiling and add the pasta when the rest of the meal is just about done. That way your pasta doesn’t sit around.

Heat a little bit of olive oil in a large pan and then add the chopped onions, garlic and red pepper flakes (if you’d like). Let these saut√© for about 6 minutes and then add in the turkey sausage with the casings removed. The sausage will only need about 3 minutes to brown, at which point you can now pour in a splash of dry white wine to scrap up the brown bits from the sausage.

Let this simmer for a minute. Pour in the tomatoes and lima beans. I used a great quality canned tomato that we really enjoy but you can also use fresh if they look good in your grocery store.

You can let this mixture simmer for about five minutes and add a little bit of salt and pepper to taste. This is also a good time to throw your pasta into the boiling water. Once the pasta is cooked, drain it and then add it to the pan with the sausage, tomatoes and lima beans.

Give everything a really good toss and let things sit on low heat while you toast up so fresh bakery bread! That’s really all it is! You can mix up the pasta with whatever you like best or whatever you have handy. The original recipe from smitten kitchen used fava beans, which I think would be delicious but I just couldn’t find them in the store. But I think if you aren’t a fan of lima beans, peas could even work in this. You could also hold off on the turkey sausage and still have a substantial vegetarian dish.

I know I say it all the time, but no matter how busy my schedule gets, I just refuse to give up on homemade meals at home. I can’t always make the most extravagant or intricate meals that I come across due to the lack of time and my exhaustion, but I can make something that is healthy, fresh and more comforting than anything else I could find at a restaurant! For now, that’s spinach pappardelle with lima beans, tomatoes, and turkey sausage…in the shell of a nut!

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