Ingredients
3/4 pound sweet Italian sausage links3/4 pound hot Italian sausage links3 cups seedless red grapes1/4 cup balsamic vinegar2 tablespoons olive oil2 tablespoons water1/2 teaspoon salt1/2 teaspoon pepper1 package (12 ounces) whole wheat linguine1/2 cup prepared pesto2 cups fresh baby spinach2 cups spring mix salad greens
Preparation
Preheat oven to 425°. Place sausage links and grapes in a greased 13x9-in. baking dish. In a small bowl, combine vinegar, oil and water; pour over sausages. Sprinkle with salt and pepper.
Bake 20 minutes. Turn sausages; bake 15-20 minutes longer or until a thermometer inserted in sausages reads 160°.
Meanwhile, cook linguine according to package directions. Drain, reserving 1/2 cup pasta water.
Cut sausages into 1/2-in. slices. In a large bowl, combine the linguine, reserved pasta water and pesto; toss to coat. Add the sausage, spinach, salad greens and grapes with pan juices; toss to combine. Serve immediately.
