Sausage Pasta with Vegetables
TAKES: 25 min. MAKES: 4 servings
I made this for our pastor one night. He loved it so much we nicknamed it Jason’s Pasta. It’s a sneaky way to get our kids to eat more veggies. —Suzie Foutty, Mansfield, OH
2 cups uncooked whole wheat penne pasta 1 lb. Italian turkey sausage links, casings removed
1³/₄ cups sliced fresh mushrooms 1 can (141/2 oz.) fire-roasted diced
tomatoes with garlic, undrained 6 oz. fresh baby spinach
(about 8 cups)
1/₄ cup shredded part-skim
1. In a 6-qt. stockpot, cook the pasta according to package directions; drain and return to pot.
2. Meanwhile, in a large skillet, cook and crumble the sausage with mushrooms over medium-high heat until no longer pink, 5-7 minutes.
Stir in tomatoes; bring to a boil. Stir in spinach until wilted.
3. Add to pasta; heat through. Sprinkle with cheese; remove from heat. Let stand, covered, until cheese is melted. PER SERVING 392 cal., 10g fat (3g sat. fat), 46mg chol., 825mg sod., 51g carb. (4g sugars, 8g fiber), 26g pro.