Spinach Artichoke Fettucini Fini With Sausage

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Patent and the Pantry


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1 lb Fettucini Fini pasta noodles

2 Tablespoons extra virgin olive oil

1 medium onion, finely chopped

2 Cups marinated artichoke hearts, drained and chopped

4 Cups fresh baby spinach leaves, coarsely chopped

1 lb pork sausage of choice

¼ teaspoon kosher salt

¼ teaspoon black pepper

¼ teaspoon Lawry’s garlic salt

2-3 Tablespoons good quality Extra Virgin Olive Oil

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