Preheat a large skillet on medium-high heat. Add in the olive oil and diced onion. Cook for 2 minutes.
While the onion cooks, slice the kielbasa and chop the broccoli. Add to the skillet and cook for 3 minutes.
Then add in the bow tie pasta, mix well and add the water. Place the lid on the skillet and cook for 15 minutes. At the 10 minute point add in the chopped broccoli stalk. Mix well and cover. At the 3 minute point add in the tops of the broccoli. Mix well and cover.
Once the water has absorbed turn the heat off. Mix in the fresh spinach and lemon juice. Add in half the grated Pecorino Romano cheese, mix and add in the rest of the cheese. Divide evenly among plates, top with cracked black pepper and enjoy.
- Bow Tie Pasta - I like this pasta cut best, but any type can work.
- Broccoli - I used baby broccoli for this recipe; however, regular broccoli would be fine. And if you don't have fresh broccoli on hand you could use frozen. Just add the frozen broccoli in during the last 5 minutes of cooking.
- Spinach - I typically like to add in 2 cups of spinach or some sort of leafy green (like a power blend). It just depends on what I have on hand. Either work well, and if you don't like the leafy greens then don't add them.
Serving: 1c | Calories: 394kcal | Carbohydrates: 33g | Protein: 18g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 647mg | Potassium: 614mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1604IU | Vitamin C: 96mg | Calcium: 167mg | Iron: 2mg