Wednesday, February 26, 2014

Sausage and Spinach Penne Skillet Supper

So D and I had a half jar of sun-dried tomatoes.  He's not a huge fan of them, so they would either sit there and get moldy or I had to find a recipe. Someone I follow on Pinterest posted this so I pinned it too.  Then I told D.  We both thought the instructions were weird (don't boil the pasta first), but eh.  D talked about baking it to make it easier to serve but he didn't.

Anyway, it was pretty good.  It seemed pretty easy, it was definitely fast.  I think I could make it.  We had with a Caesar Salad.  Would have again.

Sausage and Spinach Penne Skillet Supper

Photo by ALB

From Mels' Kitchen Cafe
Servings: 5

1 tablespoon olive oil
1 pound Italian-style turkey sausage, casings removed (used hot pork Italian sausage)
3 medium garlic cloves, minced finely
3 1/2 cups water
2 1/2 cups low-sodium chicken broth
1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped fine
1/2 teaspoon salt
12 ounces (about 3 1/2 cups) penne pasta
1 (6-ounce) bag baby spinach
3/4 cup grated Parmesan cheese
1/4 cup toasted pine nuts

Heat the oil in a 12-inch nonstick skillet over medium heat until hot and add in the sausage. Cook until lightly browned and no longer pink about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

Stir in the water, broth, sun-dried tomatoes, and 1/2 teaspoon salt, then add in the pasta. Increase the heat to medium-high and cook at a strong simmer, stirring often, until the pasta is tender and the liquid has thickened, about 15-18 minutes (if you find the liquid is absorbing too quickly and the pasta is still undercooked, add a bit more water in small amounts until the pasta is cooked thoroughly).

Stir in the spinach, a handful at at ime, and cook until wilted. Off the heat, stir in the cheese and pine nuts. Season with salt and pepper to taste adn serve immediately.

Nutritional Information
Calories: 612; Carbs: 55; Fat: 30; Protein: 29; Sodium: 1534; Fiber: 3

Ingredients used to calculate Nutritional Information:
Roseland (Aldi's) - Hot Italian Sausage, 4 link: 1,120 Calories
Kroger - Extra Virgin Olive Oil, 1 tbsp.: 120 Calories
Garlic - Raw, 3 cloves: 13 Calories
Water - Municipal, 3.5 cup (8 fl oz): 0 Calories
Aldi- Fit & Active - Chicken Broth All Natural No Msg - Corrected, 2.5 cup (240ml): 13 Calories
Valley Sun - Sundried Tomatoes, 0.5 cup: 25 Calories
Kroger - Coarse Kosher Salt, 1/2 tsp: 0 Calories
Ronzoni - Penne Rigate, 12 oz.: 1,260 Calories
Fresh Express - Baby Spinach Raw, 4 cups (85g): 50 Calories
Aldi Reganno - Grated Parmesan & Romano Cheese, 12 Tablespoon (5 g): 240 Calories
Pignolias - Pine Nuts, 1/4 cup- 30g: 220 Calories

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