Penne with Sausage and Spinach
1 tablespoon olive oil
1 pound hot or sweet Italian turkey sausage , casings removed (I used mild)
3 cloves minced garlic
2 1/4 cups low-sodium chicken broth (I just used regular because that's what I had)
2 1/4 cups water
8 ounces penne pasta (2 1/2 cups)
1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped fine
Table salt and ground black pepper
1 (6-ounce) bag baby spinach
1/2 cup grated Parmesan cheese
1/4 cup pine nuts , toasted
Instructions
1. Brown Sausage: Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add sausage, breaking it up with a spoon, and cook until lightly browned, about 3 to 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
2. Simmer Penne: Stir in broth, water, penne, tomatoes, and 1/2 teaspoon salt. Increase heat to high and cook, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes.
3. Wilt Spinach: Stir in spinach, handful at time, and cook until wilted. Off heat, stir in Parmesan and nuts. Season with salt and pepper to taste. Serve.
1. Brown Sausage: Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add sausage, breaking it up with a spoon, and cook until lightly browned, about 3 to 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
2. Simmer Penne: Stir in broth, water, penne, tomatoes, and 1/2 teaspoon salt. Increase heat to high and cook, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes.
3. Wilt Spinach: Stir in spinach, handful at time, and cook until wilted. Off heat, stir in Parmesan and nuts. Season with salt and pepper to taste. Serve.
*If I am short on time I just toast the pine nuts on the stove. Put them in a pan and stir over medium heat until fragrant. Just watch them really carefully because they burn easily.*
1 comments:
This looks so good! I'm going to make it for dinner one night this week.
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