I found this recipe on Beantown Baker, which originated on Cara's Cravings. It sounded good so I bookmarked it and made it for dinner Monday night. It was pretty good. I really think that the addition of goat cheese on top made a big difference (but then again, I love goat cheese so any excuse to eat it is fine by me). I completely forgot the spinach until we were half way done with our plates and Joel asked "weren't you going to make something with the spinach today?" So, he quickly wilted some up and we added it to the bowl of pasta. The picture doesn't have the spinach in it. This made a lot, so we ended up with 4 extra containers-2 for lunch tomorrow and 2 in the freezer for a quick meal someday soon.
8 oz Bowtie Pasta
2 teaspoons Olive Oil
1 small Onion, thinly sliced
2 teaspoons Sage
4 Garlic Cloves, minced
4 links Chicken Sausage, cooked and sliced
1 cup Cottage Cheese
1 can Pumpkin Puree (~1 cup)
10 oz Baby Spinach, torn with stems removed
Crumbled Goat Cheese (optional to garnish)
Cook the sausage (I used a grill). Heat olive oil in a skillet over medium heat. Add onions and cook for about 10 minutes, until softened. Add garlic, sausage, and sage. Meanwhile, cook the pasta. In a blender, combine the pumpkin and cottage cheese. Blend until the lumps are smooth. Add the pumpkin mixture to the skillet with the onions and sausage. Cook under low heat, adding a pinch of nutmeg and salt and pepper to taste. Drain pasta and add to the sausage mixture, cooking over low heat. Wilt the spinach and add to the mixture. Serve the pasta and add goat cheese to the top if desired.