• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Cardiac Cuisine
  • Recipes
  • About Me
  • Contact Me
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • Lightened-Up Mac’n’Cheese
  • Air Fried Cream Cheese Wontons (“Rangoons”)
  • Chinese Hot Pot
  • Fudgy Almond Flour Brownies (GF)
  • Orange Cream Mini Cupcakes
  • Chocolate Dipped Fortune Cookies
  • EASY Maple Peanut Butter Popcorn Balls
  • Orange Whole Wheat Pancakes
  • Easy Chicken Wonton Soup
  • Chocolate Raspberry Baked Oatmeal
  • Air Fryer Parmesan Garlic Fries
  • Lemon Pepper Broiled Cod
Home » Blog Archives » Dinner

Penne With Pesto, Potatoes & Sausage

January 31, 2024 Filed Under: Chicken, Dinner, Pasta

Jump to Recipe Print Recipe
Penne pasta with potatoes, pesto and chicken sausage.

Here’s an easy pesto pasta recipe for a busy weeknight. I had a bunch of leftover basil, so I asked myself “what can I do with this that my children will eat?” Pasta with pesto, of course.

Chicken sausages were on sale at Big Y this week and I happened to also have an abundance of potatoes, so this was a hearty meal I was able to whip together quickly.

Is the carbs-upon-carbs thing with pasta and potatoes a bit much? Yeah maybe, but potatoes are one of the most filling foods in existence. I also threw in half a box of baby spinach greens for the sake of fiber, color and extra veggies.

Print Recipe

Penne With Pesto, Potatoes & Sausage

Servings: 4
Calories: 585kcal

Equipment

  • 1 food processor or blender

Ingredients

Pesto Ingredients

  • 1 tablespoon olive oil
  • 1 cup fresh basil
  • ¼ cup walnuts (or pine nuts)
  • 1 garlic clove (minced)
  • 1 ounce shredded Parmesan cheese
  • ¼ cup water

Other Ingredients

  • 2 potatoes (chopped into about ½-inch pieces)
  • 8 ounces penne pasta
  • 1 teaspoon olive oil
  • 1 pound chicken sausage (sliced)
  • ¼ cup water
  • 1 garlic clove (minced)
  • 4 ounces baby spinach leaves
  • 1 ounce shredded Parmesan cheese

Instructions

  • Put all the pesto ingredients in a food processor and pulse until blended.
  • Chop the potatoes into ½-inch cubes. Put the potatoes in a large pot, and fill the pot about halfway full with water.
  • Put the pot on the stove over high heat with the lid on, until the water boils.
  • When the water in the pot begins to boil, add the pasta to the pot. Take the lid off, and let the potatoes and pasta boil together for about 12 minutes, until the potatoes are easily pierced with a fork and the pasta is "al-dente."
  • Meanwhile, while waiting for water and pasta to boil, heat 1 teaspoon of oil in a skillet. Cook the sliced sausage over medium heat until the sausage is nice and brown.
  • Add about ¼ cup of water to the skillet to deglaze (scrape up all the browned bits that have stuck to the bottom of the skillet)
  • Add the garlic and spinach leaves. Stir the spinach leaves until they wilt down. When spinach wilts, remove the skillet from the heat and set aside until the pasta is ready.
  • When the pasta and potatoes are done cooking, drain in a colander and return to the big stockpot.
  • Stir the sausage/spinach mixture together with the pasta/potatoes, pesto, and the remaining 1 ounce of Parmesan cheese.





More Dinner Recipes

  • Ham, Broccoli & Cheese Hot Pockets
  • Rigatoni With Meat Sauce
  • Tomato Basil Soup
  • Shepherd’s Pie

Primary Sidebar

Hello, world!

I’ve always liked cooking, but we used to eat crap a lot — like buttery mashed potatoes, creamy sauces and rich desserts. Then, my husband had a heart attack at age 38, and it was a terrifying wake-up call! Not wanting to leave our children fatherless, we knew we had to make a major change. Following his heart attack, we needed to cut sodium, sugar, saturated fats (you know, most of our favorite foods!)
Read my whole sermon ➜

Something went wrong on my end, sorry! Web developer brain fart here.
Thank you for joining my email list!

Footer

↑ back to top

Follow me on Instagram!

emilymclai

Dinner the last few nights 1) Brussels sprouts and Dinner the last few nights 1) Brussels sprouts and tofu over rice 2) Cajun fish with zesty oven fries 3) broccoli rabe and chicken sausag3 pasta  4)hamburger steaks with beef gravy 5) mapo tofu for kindergarteners — recipes on my blog!! #healthyfood  #americanheartassociation #hearthealth
I was extremely proud of the tiny marzipan gourds I was extremely proud of the tiny marzipan gourds and pumpkins I made for Thanksgiving. Not healthy or low-calorie at all, but they’re made of almonds and therefore high in fiber and heart-healthy monounsaturated fat, right? This took me 3 hours to make, but I put a recipe and tutorial on my blog jic anyone on Instagram is just as insane as I am. #marzipan #marzipanfruits
This week, we are trying to use up our massive tur This week, we are trying to use up our massive turkey that we cooked for @monmonlai and @lisabeansprout. Also, back on the heart-healthy train! Lightened-up turkey tetrazzini, biscuit-crust turkey pot pie and turkey soup with wild rice recipes on my blog (link in bio). Turkey for days! Turkey 4ever!!
#thanksgivingleftovers
Birthday blowout part #2 - rainbow lego cupcakes f Birthday blowout part #2 - rainbow lego cupcakes for our epic joint birthday party for Nathan and Benji.
This is not at all a healthy cake (well, the cake This is not at all a healthy cake (well, the cake itself is @joannebchang ‘s vegan low-fat chocolate cake from her “Flour” cookbook, which I love), but the ganache frosting pretty much cancels out the “low-fat” aspect.  This is Nathan’s original creative vision - heavy construction machinery just never gets old! #constructioncake #birthdaycake #heavymachinery

Privacy Policy / Terms & Conditions / Let's Get In Touch!

Copyright © 2023 Cardiac-Cuisine.com