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Spaghetti with Italian Sausage and Spinach

Makes: 8 servings
Start to Finish 35 mins
Spaghetti with Italian Sausage and Spinach
  • 1 19 - 20  ounce package  uncooked mild or hot Italian sausage links, cut into 1-inch pieces
  • 2  medium  yellow or green sweet pepper, cut in bite-sized strips
  • 1  small  sweet onion, cut in wedges
  • 1 14 - 16  ounce package  dried multigrain, whole wheat, or regular spaghetti
  • 1  teaspoon  crushed red pepper
  • 1/4  teaspoon  salt
  • 1/2  cup  chicken broth
  • 6  cups  packaged fresh baby spinach
  • 2 - 3  ounces  Asiago cheese, shaved
  •  Crushed red pepper, optional

1. In 12-inch skillet cook sausages, turning occasionally, for 15 minutes or until no longer pink.

2. Add sweet peppers and onion to sausage in skillet. Cook for 5 minutes, stirring occasionally, until vegetables are tender.

3. Meanwhile, cook spaghetti, with 1 tablespoon salt and 1 teaspoon crushed red pepper added to water, according to package directions. Reserve 1 cup pasta cooking water (*Using Pasta Water, see below). Drain pasta; return to pan.

4. Toss sausage mixture and salt with spaghetti in pan. Stir in chicken broth and enough reserved pasta water to thin, Add spinach; toss just until combined and spinach is slightly wilted. Sprinkle servings with Asiago cheese and additional crushed red pepper. Makes 8 servings.

From the Test Kitchen
  • *Using Pasta Water Use pasta cooking water to flavor and thin sauces. To reserve, just before draining pasta, ladle out the amount of pasta water needed into a glass measuring cup or bowl.
Nutrition Facts (Spaghetti with Italian Sausage and Spinach)
  • Servings Per Recipe 8,
  • cal. (kcal) 466,
  • Fat, total (g) 24,
  • chol. (mg) 59,
  • sat. fat (g) 9,
  • carb. (g) 41,
  • fiber (g) 5,
  • pro. (g) 21,
  • vit. A (IU) 2284,
  • vit. C (mg) 1,
  • sodium (mg) 745,
  • calcium (mg) 131,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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