📋 Greek Pasta Toss Recipe
Make this quick and easy healthy Mediterranean pasta dish with Mediterranean flavors like spinach and feta cheese in under 30 minutes! It's the perfect weeknight meal! This Greek Pasta Toss was also featured in Taste of Home's Simple & Delicious Magazine.
Servings 6 servings
Calories 537kcal
Ingredients
- 3 cups uncooked whole wheat or *smart spiral pasta (*I use smart pasta rotini ) 7 oz.
- ¾ lb Italian turkey or chicken sausage links casings removed (*or substitute shrimp or chicken)
- 2 garlic cloves minced
- 5 oz fresh baby spinach 5 cups (half a large 10 oz bag)
- ½ cup pitted Kalamata black olives
- â…“ cup julienned oil-packed sun-dried tomatoes drained and chopped
- ¼ cup crumbled light feta cheese
Instructions
- In a 6-qt. stockpot on stove top, cook the pasta al dente, according to package directions; drain pasta and return to pot. Set aside.3 cups uncooked whole wheat or *smart spiral pasta (*I use smart pasta rotini )
- Meanwhile, in a large skillet, cook sausage over medium-high heat until no longer pink, 4-6 minutes. Remove, slice into 1 inch circles and add to hot pasta.¾ lb Italian turkey or chicken sausage links
- Return pasta to burner on low heat, stir in garlic, fresh spinach, olives, and sun-dried tomatoes to pot with pasta and sausage.2 garlic cloves, 5 oz fresh baby spinach, ½ cup pitted Kalamata black olives, ⅓ cup julienned oil-packed sun-dried tomatoes
- Heat through, allowing spinach to wilt slightly. Stir in feta cheese.¼ cup crumbled light feta cheese
Garnish
- If desired, serve with lemon wedges. Sprinkle on parmesan cheese and/or black pepper, if desired.
Notes
Expert Tips:
Cook the pasta just to al dente. This prevents it from becoming mushy when reheated or when combined with the warm ingredients at the end.
Drain but don’t rinse the pasta. Leaving the pasta unrinsed helps the ingredients and flavors cling better to each noodle.
Slice sausage before or after cooking based on type. If your sausage is very soft or uncooked, cook it whole first, then slice. If it's firmer, slice before cooking for even browning.
Use the sun-dried tomato oil for extra flavor. Instead of draining completely, try sautéing the garlic or sausage in a bit of the reserved oil for added depth.
Add spinach last and don’t overcook it. Stir in the spinach just before serving and let it wilt slightly from the residual heat to preserve color and texture.
Crumbled feta melts better when added off-heat. Stir in the feta once the pot is off the burner to prevent it from breaking down too much or becoming grainy.
Chop the olives and sun-dried tomatoes uniformly. Smaller, even pieces ensure they distribute more evenly and you get a bit in every bite.
Brighten with lemon just before serving. A squeeze of fresh lemon juice just before serving lifts the flavors and balances the richness of the feta and sausage.
Customize heat level easily. Add red pepper flakes when sautéing sausage or at the end if you want a spicier kick without overwhelming the dish.  Storage: You can make this Greek Sausage pasta recipe a few days in advance, and leftovers can be refrigerated in an airtight container for 3 days. It also freezes well for up to 3 months.
Drain but don’t rinse the pasta. Leaving the pasta unrinsed helps the ingredients and flavors cling better to each noodle.
Slice sausage before or after cooking based on type. If your sausage is very soft or uncooked, cook it whole first, then slice. If it's firmer, slice before cooking for even browning.
Use the sun-dried tomato oil for extra flavor. Instead of draining completely, try sautéing the garlic or sausage in a bit of the reserved oil for added depth.
Add spinach last and don’t overcook it. Stir in the spinach just before serving and let it wilt slightly from the residual heat to preserve color and texture.
Crumbled feta melts better when added off-heat. Stir in the feta once the pot is off the burner to prevent it from breaking down too much or becoming grainy.
Chop the olives and sun-dried tomatoes uniformly. Smaller, even pieces ensure they distribute more evenly and you get a bit in every bite.
Brighten with lemon just before serving. A squeeze of fresh lemon juice just before serving lifts the flavors and balances the richness of the feta and sausage.
Customize heat level easily. Add red pepper flakes when sautéing sausage or at the end if you want a spicier kick without overwhelming the dish.  Storage: You can make this Greek Sausage pasta recipe a few days in advance, and leftovers can be refrigerated in an airtight container for 3 days. It also freezes well for up to 3 months.
Nutrition
Calories: 537kcal | Carbohydrates: 79g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 604mg | Potassium: 350mg | Fiber: 12g | Sugar: 4g | Vitamin A: 1938IU | Vitamin C: 13mg | Calcium: 40mg | Iron: 1mg
