1 cup uncooked Rigatoni Pasta
2 links Italian Sausage (hot or mild), precooked and sliced
1 tbsp Butter
1 tsp Olive Oil
1 Carrot, diced
1 tsp Garlic, minced
1 cup Spinach, shredded/ribboned
1/2 cup Parsley, chopped or 1 tbsp dried
1 Roma Tomato, diced
3 tbsp Pesto Sauce
1) Bring a pot of water to boil and cook pasta according to package directions. In last couple of minutes add the sausage, spinach and fresh parsley (if using dried add at the beginning of boiling water).
2) Meanwhile, in small skillet add oil and melt butter, place in carrots and saute until tender. In the last couple of minutes, add the garlic and cook until garlic just starts to turn golden brown.
3) Pour cooked pasta into colander and add tomatoes.
4) In pasta pot that is still hot, add pesto then return pasta and veggies to the pot. Remove from heat and gently stir to combine.
*If you like things spicy add a little crushed red pepper or a sweet chili sauce. I like to top it off with Parmesan freshly grated.*