Erik and I have been avoiding the grocery store this week and whipped up this meal from ingredients we had at home (aka a pantry party).  I wasn’t sure how it was going to taste but we ended up really liking it (especially Erik).  Best of all, it was a 25 minute meal and we have tons of leftovers.

You’ll notice from the recipe below, this wasn’t really a healthy meal.  It has butter, cheese and heavy cream.  But hey, I’m still breastfeeding and have been pretty liberal with my diet lately.  

Pork sausage pasta with spinach and sun-dried tomatoes


One pound pork sausage
1 package fresh spinach
1 medium yellow onion, chopped
1/2 cup sun-dried tomatoes (packed in oil), chopped
3-4 garlic cloves, minced
16 oz box of spaghetti noodles (we use whole wheat)
1/2 cup shredded parmesan cheese
1 cup heavy cream
1/2 cup butter (one stick)
1 tablespoon olive oil
Pinch of red pepper flakes
1 tablespoon of fresh oregano (optional)


Cook the noodles according to package directions.  Drain and set aside.

In a large skillet, add the olive oil, onions and garlic over medium heat and cook until garlic is fragrant, about a minute.  Add the the pork sausage and cook until evenly brown.  Add the spinach and stir until wilted.

In a large bowl (I used the pot that I boiled the noodles in), add the noodles, butter, cream, sun-dried tomatoes and red pepper flakes.  Add the pork mixture and stir well, until incorporated.  Top with parmesan cheese and oregano.

Has anyone else thought this has been a long week?  I’ve missed Juliet a lot during the day, while I’m at work.  The weekend can’t come soon enough.