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Pasta with Spinach and Smoked Sausage

Makes: 4 servings
Start to Finish 25 mins
Pasta with Spinach and Smoked Sausage
  • 1/4  pound  cooked smoked turkey or chicken sausage
  • 1  large leek, cut into 1/4-inch slices
  • 2  cloves garlic, minced
  • 1  teaspoon  olive oil
  • 2/3  cup  reduced-sodium chicken broth
  • 1/2 7  ounce jar  roasted red sweet peppers, drained and cut into thin, bite-size strips
  • 8  cups  torn fresh spinach
  • 6  ounces  dried medium bow-tie pasta
  • 1/4  cup  snipped fresh basil or 1 tablespoon dried basil, crushed
  • 1/4  cup  finely shredded Parmesan cheese
  • 1/4  teaspoon  cracked black pepper

1. Cut the sausage lengthwise into quarters. Slice into 1/4-inch pieces. In a large skillet, cook leek and garlic in hot olive oil until leek is tender. Stir in sausage, chicken broth, and roasted peppers. Bring to boiling; reduce heat. Add spinach. Cook, stirring frequently, for 1 to 2 minutes or just until spinach starts to wilt. Remove from heat.

2. Meanwhile, cook the pasta according to package directions, omitting any oil or salt; drain. Return pasta to saucepan. Add spinach mixture, basil, Parmesan cheese, and black pepper. Toss to coat. Serve immediately. Makes 4 main-dish servings.

Nutrition Facts (Pasta with Spinach and Smoked Sausage)
  • Servings Per Recipe 4,
  • cal. (kcal) 265,
  • Fat, total (g) 8,
  • chol. (mg) 61,
  • sat. fat (g) 2,
  • carb. (g) 34,
  • fiber (g) 2,
  • pro. (g) 14,
  • sodium (mg) 440,
  • Percent Daily Values are based on a 2,000 calorie diet

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