Linguine with Roasted Bell Peppers

 

• Linguine, cooked per instructions
• 1 tbsp + 1 tsp of olive oil (divided)
• 4 chicken sausages, sliced
• 2 cloves of garlic, minced
• Dash of crushed red pepper flakes
• Several roasted bell peppers, sliced
• Handful of baby spinach, chopped
• 1-2 tbsp toasted pine nuts
• Sea salt and freshly cracked pepper, to taste
• Feta cheese

Cook linguine per instructions in salted water.
While the pasta is cooking heat 1 tsp of olive oil in a large skillet. Add the sliced sausage and cook for 4-5 minutes or until golden brown. Remove the sausage from the skillet then add the remaining 1 tbsp of olive oil to the skillet; add the minced garlic and crushed red pepper flakes then cook, stirring constantly, for 1 minute.
Drain the pasta, reserving about 1/4 cup of the liquid. Place the linguine into the skillet with the minced garlic, add the sausage, roasted bell peppers, pine nuts, and spinach; season with sea salt and freshly cracked pepper, to taste then add a bit of the reserved pasta water. Toss to coat and cook until warmed through. Serve with feta cheese sprinkled on top. Enjoy.