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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 558.5
  • Total Fat: 25.5 g
  • Cholesterol: 69.9 mg
  • Sodium: 1,471.6 mg
  • Total Carbs: 47.0 g
  • Dietary Fiber: 6.8 g
  • Protein: 37.9 g

View full nutritional breakdown of Skillet Penne w/ Sausage & Spinach - Cooks Illustrated (1 serving) calories by ingredient
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Skillet Penne w/ Sausage & Spinach - Cooks Illustrated (1 serving)

Submitted by: CHICAGOBEAN

Introduction

Use either hot or sweet Italian-style turkey (or chicken) sausage here. Pork sausage can be substituted, but you will have to drain off the extra fat before adding the pasta. When you are adding the spinach, it may seem like a lot at first, but it wilts down substantially. Ziti can also be used here. Use either hot or sweet Italian-style turkey (or chicken) sausage here. Pork sausage can be substituted, but you will have to drain off the extra fat before adding the pasta. When you are adding the spinach, it may seem like a lot at first, but it wilts down substantially. Ziti can also be used here.
Number of Servings: 4

Ingredients

    1 tablespoon olive oil
    1 pound hot or sweet Italian turkey sausage , casings removed
    3 cloves minced garlic
    2 1/4 cups low-sodium chicken broth
    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
    1 (6-ounce) bag baby spinach
    1/2 cup grated Parmesan cheese
    1/4 cup pine nuts , toasted

Directions

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 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.

Makes 4 servings
Courtesy of CooksIllustrated.com

Number of Servings: 4

Recipe submitted by SparkPeople user CHICAGOBEAN.





TAGS:  Poultry |

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