16 oz of Linguine [one box]

12 oz of fresh chopped spinach

1 tea minced garlic

1 medium chopped onion

1/2 Lb Italian Pancetta

1 pint of light cream

1 beaten egg

8 oz chopped feta cheese

nutmeg

Extra Virgin olive oil

Boil 4 quarts of water. Add lingiune and cook per package

Add spinach to the last 3 minutes to the boiling pasta waterDrain pasta and spinach addding a small amount of olive oil to keep the paste from sticking

Heal olive oil  to medium sauce pan and add chopped pancetta  until browned

Add onions and garlic once golden in color. Dont burnt.

Add light cream  and nutmeg to the sauce pan, stirring until almost reaching a boil.

Remove from heat and whisk in egg slowly, this will thicken the mixture.

Add 1/2 feta cheese and mix.

Pour over the noodle mix.

Toss and top with remaining crumbled feta cheese.

1/2LB Linguine, cook al dente

3-4 Tbsp olive oil

8oz turkey sausage or bratwurst, sliced to 1 inch

1/2 cup fresh basil

1/2 cup chopped onions

1/2 cup chopped green peppers

2 Tbsp minced garlic

1 large tomato

1/4 tsp freshly ground pepper

1/4 tsp sea salt

1/4 cup parmesan cheese [garnish]

Cook linguine, mix in a small amount of olive oil and place in refrigerator.

Mix together chopped tomatoes, basil, 1Tbsp garlic, 1Tbsp olive oil, salt and pepper; set aside.

In a large saute pan or wok heat 2Tbsp olive oil. Add sausage cooking sausage thoroughly; about 6 minutes depending on thickness. Add remaining garlic, onions, peppers cooking for another 3-5 minutes. Remove this from the saute pan adding to tomato/basil mixture.

Return saute pan to heat adding 1Tbsp of olive oil. Once pan is very hot add linguine sauteing for 3-5 minutes. Add sausage mixture to linguine saute for another 3 minutes.

Top with parmesan cheese and serve hot.

Bon Appétit!