| Italian Sausage Spinach and Pasta March 2008 |
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2 pounds Italian sausage ( I used mild), cut in half lenght-wise and sliced into 1 inch pieces 1 large onion, chopped 5-6 cups chicken broth ( I used low fat College Inn) 1 pound thin spaghetti, broken into thirds 2 bags (10 ounces each) spinach, stems removed 1 cup half and half ( I used no fat) 1/2 cup Parmesan cheese I threw in some shredded low fat Italian 3 cheese blend too. |
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Heat large pot or Dutch oven over medium heat and add the sausage. Once the sausage has eleased it's oil( about 2 minutes),add the onion and cook, stirring until the sausage is cooked through (about 5 more minutes).Spoon or drain off fat and add 5 cups of chicken broth,( or use more if needed) and bring to a boil. Add the spaghetti and cook till al dente, stirring occasionaly, about 8 minutes. Add spinach and cover to wilt, about 3 minutes ( do this in batches if the pot is too small). Stir in half and half and Parmesan cheese, then continue to stir until sauce thickens, about 5 minutes, Serve immediately. |
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I found this winning entry recipe in the Boston Globe Magazine. It was submitted by Theresa
Najjar, a student at Nazareth College in Rochester New York . My husband and I both loved
it. It's easy and gives you lots of left overs. I halved the recipe the first time I made it, and it served 6. |
