Pasta with Spinach and Smoked Sausage
Recipe: Pasta with Spinach and Smoked Sausage
This lovely pasta dish relies on a generous amount of fresh spinach, which is a vibrant, appetizing shade of green in contrast with the roasted sweet peppers and creamy Parmesan. Turkey sausage, as sausage does, adds a great deal of flavor to this dish but with fewer calories than traditional sausage. Finished in only 25 minutes, this dish makes sense on a busy weeknight, or as a low-stress option for entertaining. Serve this pasta dish with good bread and a medium-bodied red wine.
- 1/4 pound cooked smoked turkey or chicken sausage
- 1 large leek, cut into 1/4-inch slices
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 2/3 cup reduced-sodium chicken broth
- 1/2 of a 7-ounce jar roasted red sweet peppers, drained and cut into thin, bite-size strips
- 8 cups torn fresh spinach
- 6 ounces dried medium bow-tie pasta
- 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed
- 1/4 cup finely shredded Parmesan cheese
- 1/4 teaspoon cracked black pepper
- Cut the sausage lengthwise into quarters. Slice into 1/4-inch pieces. In a large skillet, cook leek and garlic in hot olive oil until leek is tender. Stir in sausage, chicken broth, and roasted peppers. Bring to boiling; reduce heat. Add spinach. Cook, stirring frequently, for 1 to 2 minutes or just until spinach starts to wilt. Remove from heat.
- Meanwhile, cook the pasta according to package directions, omitting any oil or salt; drain. Return pasta to saucepan. Add spinach mixture, basil, Parmesan cheese, and black pepper. Toss to coat. Serve immediately. Makes 4 main-dish servings.
Cooking time (duration): 25 min
Inspired By: Pasta with Spinach and Smoked Sausage
Each serving: Calories: 280 | Total Fat: 6.1g | Cholesterol: 21mg