Wheat Spaghetti

I served this with a simple arugula salad with heirloom tomatoes, sliced shallots, and feta cheese with a homemade balsamic vinaigrette

Whole Wheat Spaghetti with Lamb Sausage and Swiss Chard:

Ingredients -

Serves 4-6

1 lb whole wheat spaghetti (or other pasta of choice)

1 lb of lamb sausage, or other spicy sausage

2 large shallots, sliced

2 cloves of garlic, minced

3 roasted peppers, either jarred or roasted yourself*

1-14 oz can of cannellini beans

½ cup low sodium chicken broth

1 bunch Swiss chard, leaves only, sliced

1 tablespoon butter

¼ cup grated parmesan

Directions -

1. In a large pot of salted, boiling water, cook the pasta according to the package directions. Drain, reserving one cup of the pasta water.

2. In a large skillet, heat a small amount of oil (the sausage will render a lot of fat) over medium-high heat. Sauté the lamb sausage until browned and cooked through, about 7 minutes. Remove lamb with a slotted spoon and drain most of the fat, leaving about a tablespoon.

3. Lower the heat to medium. Sauté shallots for three minutes then add the garlic and sauté for another minute. Add in peppers and beans and sauté for another five minutes. Add in chicken broth and deglaze the pan. Add in the Swiss chard, and cover the pan to wilt the chard, about 3-5 minutes.

4. Add in butter and stir to combine. Add in drained pasta and cheese, using reserved pasta water to moisten if it looks to dry.

5. Serve with extra grated parmesan on the side, if desired.