This pineapple kielbasa spinach pasta was inspired by an out-of-season pineapple in one fall a few years ago. As you may have already known that pineapple and kiwi may not taste great if it is not in season. It always causes my tongue itchy. I know…it sounds crazy.
Prep Time: 10 Minutes Cook Time: 20-25 Minutes Serving: 4
But I was raised not to throw food away. What should I do with this pineapple? Cooking it definitely helps. Why didn’t I make a savory dish out of it? That was how this recipe created.
Had you tried my other pasta recipe, Pineapple Kielbasa Pasta? This one is definitely kicking up another notch.
Talking about loaded with fiber, this pasta recipe definitely fits into that category. If you love hot and spicy dishes, buy the spicy kielbasa and replace the crushed red
pepper with Chipotle adobo sauce. That was how I did it. This recipe version is much more family-friendly because not many children would like spicy.
Since this pineapple kielbasa spinach pasta recipe is so flavorful, you would not mind the whole wheat or whole grain pasta. If you haven’t tried it before, I highly recommend you to start with the Barilla brand. It doesn’t have the strong smell of the whole wheat or whole grain like other brands.
If you want this family dinner purely vegetarian, skipping the kielbasa is totally fine. It is still very tasty.
1 pound Kielbasa (slice about 1/3” thick and I bought the spicy kind)
1 Can (20 ounces) Pineapple Slices (cut in chunks and save ¼ cup syrup; feel free to use fresh pineapple)
1 Box (12 ounces) Whole Wheat or Whole Grain Penne (any short pasta will be fine in this recipe)
1 Box (10 ounces) Frozen Cut Spinach (thawed and squeeze out all the excess liquid)
1 pinch Crushed Red Pepper (I substituted it with 1 teaspoon of Chipotle adobo sauce.)
1 ½ teaspoon Salt (divided)
¼ teaspoon Ground Black Pepper
1 tablespoon Canola Oil
1 tablespoon Extra Virgin Olive Oil
1 Pot of Water
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