PLEASE NOTE: This recipe was posted prior to Marty's transition to a gluten-free diet. It will be re-written soon to fit into the gluten-free model of this blog!
2 Tbsp coconut oil
1 cup onion, diced
2 Field Roast Grain Meat Italian Sausages, hand crumbled (more if you like added texture)
3 cloves garlic, diced
1 cup chopped frozen asparagus
1 tsp Italian seasoning blend (or a mix of rosemary, basil, oregano)
1 (24 oz) can Muir Glenn Organic Diced Fire Roasted Tomatoes
2-3 cups fresh baby spinch, whole
sea salt to taste (optional)
Heat 2 Tbsp coconut oil in a skillet over medium flame and add onion, saute for 3 minutes. Add crumbled grain meat and saute until browned and crispy. Add garlic, frozen apsaragus, and Italian seasonings and saute an additional 3 minutes. Add Fire Roasted Tomatoes and bring to a simmer; lower heat to a low flame and simmer for 5-10 minutes. Add fresh baby spinach and stir in to wilt. Add sea salt if needed, I usually find it plenty flavorful as is. Sauce is ready to serve over your favorite pasta (served over organic spiral pasta from Trader Joe's pictured above).
*soy-free as posted, contains gluten if using grain meat and gluten pasta