You Will Love "Turkish" Pasta

A few years ago Penzeys had a sample of Turkish seasoning. I brought it home with absolutely no idea what to do with it. A combination of farmer's market Italian sausage and rainbow chard were the inspiration for Turkish Pasta, which has now become a favorite at our house.

Here's What You Need:
1/2 box whole wheat penne
40z flavored feta
4-5 cups of roughly chopped chard (You use rainbow or swiss, even spinach if you prefer)
2 Italian sausage links, casings removed*
2 tsps fennel
2 tsps of Penzey's Turkish seasoning (or subsitute your favorite seasoning)
1/4 cup of white wine

Here's What You Do:
Cook pasta according to the package directions and set aside. Break up the sausage adding the fennel. Preheat a deep pan over medium high and add the sausage. cook about five minutes, breaking it up. Add the feta, chard, wine, and seasoning and stir for about two mintues or until the chard starts to "melt" . Add in the pasta and season with salt and pepper to taste. That's it!

*Skinny on Sausage: It's not skinny! I think we all know that, but that is the difference between a diet and a lifestyle. I think with a lifestyle you can (and should!) should eat indulgences, like sausgage, just in moderation.
Kid Tip:Both the boys ate this--yay! I owe it all to parmesan cheese, which fabulously makes pasta exciting for them. I suggest cutting the chard into smaller pieces for them.