Our newspaper had a bunch of pasta recipes with veggies in them, so I took what I liked best from them, and ended up with this great tasting dish! I sent Al to the store for kale, and he bought a bag of mixed baby kale, arugula, and spinach, but when he got it home, and I looked at it, it just didn’t look like enough, so I sent him back for another package this time just baby kale. This was the right amount of greens, and Al asked next time for one package of kale and one package of spinach, so that’s what I’ll do. Also next time, I think that I will add to the orange juice to make 2 cups, to give it just a little more of the sweet orange flavor, and a little more sauce. And maybe a little sprinkle of crushed red chilies to add a little more kick to it. The andouille was good, but not quite hot enough.
1 lb large shells, cooked according to package directions
12 oz pkg pre-cooked chicken andouille sausage, sliced
3 – 4 shallots, chopped
3 -4 cloves garlic, mashed
juice and zest from 1 orange
2 (5 oz) pkg baby kale (or whatever you like)
1 large bunch basil, chopped
Spray the bottom of a large pot with cooking spray and cook shallots and garlic until the shallots start to soften. Add the greens, stir, and cook until they start to become limp. Add the cooked shells, sausage, and basil, and stir to mix. Add the orange zest and juice, mix well, and heat just until hot enough, do not boil.