This week’s PRS Power Recipe is brought to you by PRS resident foodie Miriam Lazewatsky!

If you make the recipe below please share it on social media using the PRS hashtag (#prorehabstrength) and tag Miriam (@liftsatnight) and PRS (@prorehabstrength) and let us know how you like it!

Adapted from the Kitchn, I found this recipe several years ago when I first started meal prepping. It quickly became a staple because it’s easy to adapt and reheats well. I’ve frequently made it using whole wheat orzo, but recently started using Banza pasta for a bit of extra protein and much more fiber. Any shape works, but I’d recommend something smaller, like rotini or penne, over linguine or spaghetti.

One Pot Italian Sausage Pasta

Makes 4 servings

Nutrition Information: 420 calories, 14 grams fat, 46 grams carbs, 32 grams protein

Ingredients:

·      1/2 medium yellow onion, diced

·      2 links sweet Italian turkey sausage (I use Shadybrook Farms)

·      1 Tbsp olive oil

·      2 cups chicken bone broth

·      14 oz can fire roasted diced tomatoes (do not drain)

·      1 can quartered artichoke hearts, drained

·      8 oz Banza pasta, dry

·      30 g pecorino romano cheese, grated

·      5 oz bag baby spinach

Directions:

1.     Heat half the olive oil in a large frying pan over medium. Add sausage (removed from casing) and cook, breaking into small to medium pieces. Once cooked, set aside.

2.     Heat the rest of the oil in a Dutch oven. Add onions and cook until they just start to soften, about five minutes, then add broth, tomatoes, and artichoke hearts and bring to a boil.

3.     Add pasta, cover, and reduce heat. Simmer until pasta is cooked, approximately 7-9 minutes.

4.     Once the pasta is cooked, remove from the heat. Stir in pecorino romano and cooked sausage, then add spinach and stir to wilt.