Ingredients
1-1/4 cups uncooked penne pasta4 teaspoons olive oil1/3 pound uncooked chorizo or bulk spicy pork sausage1 small onion, thinly sliced4 ounces sliced fresh mushrooms1/3 cup water-packed artichoke hearts, rinsed, drained and quartered1/3 cup chopped oil-packed sun-dried tomatoes, drained1 garlic clove, minced1/4 teaspoon dried oregano1/8 teaspoon salt1/8 teaspoon pepper3 cups chopped fresh spinach2 tablespoons grated Parmesan cheese
Preparation
Cook pasta according to package directions. Meanwhile, heat oil in a large skillet; crumble chorizo into the pan. Add the onion, mushrooms, artichokes, tomatoes, garlic, oregano, salt and pepper. Cook and stir over medium heat until chorizo is fully cooked and vegetables are tender.
Add spinach; cook and stir for 1-2 minutes or until wilted. Drain pasta; top with chorizo mixture. Sprinkle with cheese.
