Pasta with Spinach and Sausage
Rotini pasta tossed with spinach, sausage and tomatoes
Prep Time 20 minutes
Cook Time 30 minutes
8 servings (1-1/2 cups each)
|4||clove garlic, finely chopped|
|2||can (14.5 oz ea) Hunt's® Diced Tomatoes with Balsamic Vinegar, Basil & Olive Oil, undrained|
|2||Tablespoon olive oil|
|1||medium yellow onion, chopped|
|1||Pound dry rotini pasta, uncooked|
|1||Pound Italian pork sausage links, casings removed|
|3/8||Teaspoon ground nutmeg|
|1||pkg (6 oz ea) fresh baby spinach|
- Cook pasta according to package directions in 5-6 quarts boiling water with 1 tablespoon salt. Meanwhile, cook sausage in large skillet over medium-high heat 5 minutes, or until no longer pink, breaking up clumps with back of spoon. Remove from skillet; cover to keep warm. Wipe out skillet with paper towel.
- Heat oil in skillet over medium-high heat 1 minute. Add garlic and onion; cook 3 minutes, or until onion is tender, stirring frequently. Stir in tomatoes with their liquid and the nutmeg; reduce heat to low. Cook 10 minutes, stirring occasionally. Add spinach. Remove from heat; stir 1-2 minutes, or until leaves have just wilted.
- Drain pasta; place in large serving bowl. Add tomato sauce mixture and sausage; toss until well blended.
|Serving Size:||1-1/2 cups|
|Total Fat||18.3 g|
|Saturated Fat||5.3 g|
|Dietary Fiber||4 g|
|Vitamin A||2289.6 iu|
|Vitamin C||11.6 mg|
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