Recipes

Lamb Sausage with Spinach Fusilli
  • Ingredients
  • 6 ounces spinach fusilli pasta
  • 1/2 pound lamb sausage
  • with rosemary, cut into
  • 1-inch chunks
  • 3 tablespoons plain low-fat yogurt
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons plain dried
  • breadcrumbs, crushed
  • 2 teaspoons olive oil
  • 1/3 cup minced scallions
  • 1/4 cup snipped, fresh dill
  • 3 cups cauliflower florets
  • 1 red bell pepper, diced
  • 1 14-1/2 ounce can stewed tomatoes,
  • chopped with their juices
  • 1/3 cup no-fat chicken broth
  • 2 tablespoons tomato paste
Directions
  1. In a large pot of boiling water, cook the fusilli until just tender
  2. Drain well and set aside
  3. Meanwhile, in a medium bowl, coat the sausage chunks with a mix of yogurt, salt and black pepper, then dredge with breadcrumbs
  4. Mix until sausage chunks are well coated
  5. Set aside
  6. In a large skillet, heat the oil until hot but not smoking over medium heat
  7. Add the coated sausage and saute lightly about 2 minutes until coating is slightly crusty on all sides
  8. Remove and set aside To the same pan, add the scallions, dill, cauliflower and bell pepper and cook until the cauliflower is lightly golden, about 2 minutes
  9. Stir in the tomatoes with their juices, the broth, and tomato paste, then bring to a boil. Add the sausage, reduce to a simmer, cover, and cook until the sausage is just cooked through, about 5 minutes
  10. Stir in the fusilli and cook, uncovered, until the fusilli is just heated through, about 3 minutes longer
  11. Divide the sausages, fusilli, and vegetables among 4 bowls and serve.


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