Sausage Pasta with Veg­eta­bles

TAKES: 25 min. MAKES: 4 serv­ings

Simple & Delicious - - ON THE MENU -

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

moz­zarella cheese

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.

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