CRUX Recipe Title
Loaded Whole Wheat Pasta Florentine
Loaded Whole Wheat Pasta Florentine
Loaded Whole Wheat Pasta Florentine
Loaded Whole Wheat Pasta Florentine
6QT Extra Deep Electric Skillet

Product used

Loaded Whole Wheat Pasta Florentine

Cook Time: 30 mins
Serves 4 to 8


Ingredients

  • 3 Italian sausages (or any sandwich-sized sausage of your choice)
  • 2 cups frozen artichoke hearts, thawed
  • 1 (28 oz.) can stewed tomatoes, Italian style
  • 1-1/2 cups beef stock
  • 1 (13.25 oz.) box whole grain rotini pasta (or any pasta of your choice)
  • 16 oz. sliced mushrooms
  • 3 tablespoons minced jalapeno pepper
  • 2 cups fresh baby spinach
  • 1/2 – 1 cup roasted, salted pumpkin seeds, optional
  • 16 oz. cubed or shredded mozzarella cheese


methodology
1. Remove sausage casings and discard.
2. Turn the temperature control dial to 375°F to preheat. Add sausage, cook 5 minutes, uncovered, breaking apart with a potato masher or wooden fork. Remove cooked sausage, drain oil except for 2 tablespoons and set aside.
3. Increase Electric Skillet heat to 400°F. Add mushrooms and minced jalapeno.
4. Saute uncovered for 4 to 5 minutes or until mushrooms become browned.
5. Add cooked sausage, beef stock, tomatoes, artichokes, and pasta to skillet; stir to combine.
6. Cover with lid and bring to a boil.
7. Reduce heat to 350°F and cook 10 minutes or until pasta is al dente.
8. Toss in baby spinach and pumpkin seeds. Mix well.
9. Top with mozzarella, add lid and continue to cook 2 to 3 minutes until cheese is melted.
10. Serve with Parmesan garlic bread.

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