pasta with soyrizo and spinach

This was really easy to make and I was surprised that it tasted pretty good too. I usually think of soyrizo as a mexican meat and this dish has a lot of Italian aspects.

Pasta with Soyrizo and Spinach
6 oz uncooked Smart Taste penne pasta
2 TB diced onion
6 oz uncooked soyrizo
15 oz fire roasted tomatoes, drained
15 oz water-packed artichoke hearts, rinsed, drained and quartered
Dash garlic powder
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
3 cups chopped fresh spinach
2 tablespoons grated reduced fat Parmesan cheese

Cook pasta in a medium saucepan of boiling water. Meanwhile, in a large skillet, saute’ the onions. Add the soyrizo, tomatoes, artichokes, garlic powder, oregano, salt and pepper; combine well. Add spinach; cook and stir for 1-2 minutes or until wilted. Drain pasta and add to soyrizo mixture. Sprinkle with Parmesan cheese.
Yield: 4 servings. Per serving= 312 Calories; 9g Fat (23.2% calories from fat); 14g Protein; 51g Carbohydrate; 9g Dietary Fiber; 3mg Cholesterol; 908mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fat.

Here’s the original recipe:
One serving:
1-1/4 cups pasta with 1 cup chorizo mixture
Calories: 635, Fat, 37g Fiber 5g

Pasta with Chorizo and Spinach
1-1/4 cups uncooked penne pasta
1/3 pound uncooked chorizo or bulk spicy pork sausage
1 small onion, thinly sliced
4 ounces sliced fresh mushrooms
1/3 cup water-packed artichoke hearts, rinsed, drained and quartered
1/3 cup chopped oil-packed sun-dried tomatoes, drained
1 garlic clove, minced
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon pepper
4 teaspoons olive oil
3 cups chopped fresh spinach
2 tablespoons grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chorizo, onion, mushrooms, artichokes, tomatoes, garlic, oregano, salt and pepper in oil until chorizo is no longer pink and vegetables are tender.
Add spinach; cook and stir for 1-2 minutes or until wilted. Drain pasta; top with chorizo mixture. Sprinkle with Parmesan cheese. Yield: 2 servings.

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