Repurposed Recipes: Healthy, Quick Fun with Turkey Kielbasa
Our evenings are usually really busy. Aren't everyone's? But we still try to keep things healthy whenever we can. That is how this dish happened: I was trying to throw something healthy together in a hurry. I have made it with couscous, and I have also made it with whole wheat pasta - bow tie and penne are both great for this. Whichever you prefer will work just fine. It is a quick, easy, fresh go-to meal that always makes enough for lunch the next day, too.
1 package Turkey Kielbasa, sliced into rounds
1 bag baby spinach washed
1 ripe tomato or 1 pint grape tomatoes
1 Tbsp Extra Virgin Olive Oil
Beer, wine or chicken broth for deglazing pan
1 medium onion finely chopped
2-3 cloves garlic finely chopped
6-12 Greek Peppers finely chopped plus one-two Tablespoons of the liquid from the pepper jar
12-15 pitted Greek Kalamata roughly chopped
8 oz Feta cheese crumbled
1 Lime for zest and juice
1 cup whole wheat bow tie or penne pasta (or one box of couscous) - prepare according to directions on box
lemon pepper to taste
salt & pepper to taste
Fresh grated Parmesan Cheese for serving
Over medium heat, in the olive oil, caramelize the onions and garlic, periodically deglazing the pan with a splash of beer, wine, or chicken broth.
When the onions and garlic have become soft, translucent, and lightly brown, add the slices of Kielbasa. They are precooked, so they just need to be warmed through.
In a large serving bowl, layer spinach, tomatoes, peppers, olives, Feta, hot pasta, sausage, onions & garlic. Toss it all together with zest and juice of one lime, spices, and liquid from the Greek peppers.
Grate fresh Parmesan cheese over each serving as you plate it for a little extra flavor.
This makes a beautiful dish.
*I'm going to link this up with Weekend Cooking at Beth Fish Reads, so check out all of the cool, culinary happenings over there.