Happy National Linguine Day! What? You never knew there was such a day? Well, I thought I’d help you celebrate with a simple meal that takes about 20 minutes to get on the table- Pesto Linguine with Sausage and Artichokes.
Have you ever used linguine? It’s wider than spaghetti, thinner than fettuccine. Lots of linguine recipes incorporate seafood (think linguine with clam sauce), or use a red sauce. When Deb asked me to come up with a new linguine recipe, I thought a pesto linguine would be a nice change. You can either buy pesto, or make your own. It’s pretty easy to make, and a great way to work through a bumper crop of basil. Don’t like artichokes? You could easily swap it out for fresh wilted spinach. Gluten free? Try gluten-free linguine, or substitute roasted spaghetti squash. In the photo above, I used chicken sausage since the hubs isn’t a huge pork fan. The whole family enjoyed this meal, including the 6-year-old who thinks that she can live on carbs alone at this point. This dinner created requests to taste it before I snapped pictures, empty plates, and second helpings for the hubs and my teen. Did I mention it only took about 20 minutes to make?
- 8 ounces uncooked linguine
- 2 Tbsp pesto
- 3/4 pound Italian sausage links
- 1 can artichoke hearts, cut into quarters
- grated Parmesan cheese to taste
- 1/4 cup dry sun-dried tomatoes
- Prepare the pasta according to package directions.
- While the pasta is cooking, brown the Italian sausage, cooking completely.
- Slice the Italian sausage into rounds.
- Drain the cooked pasta, and toss with the remaining ingredients.
- Serve immediately.
Barbara Gulin is the brains behind Meals by the Week, and she’s a regular contributor to It’s me, DebCB. Take a moment to check out her meal planning site. It’s guaranteed to save you time and money while putting healthy meals on the table for your entire family.