Sausage Spinach Pasta
I am always amazed by how quickly spinach goes bad. It really only lasts for a few days. I often find it hard to use up all the spinach. I don’t really know why. It cooks down to such a small amount, you would think I would be able to eat it quickly.
Unfortunately I often prepare a spinach salad for lunch for Mike. Since I’m using raw spinach, I can only fit so much in the lunch container. It seems like I barely make a dent in the spinach container even after filling up his entire lunch container with spinach.
Here is a delicious pasta recipe that uses up 8 ounces of spinach! The pasta has plenty of flavor because the noodles are cooked in the sauce. It’s quick, easy and can be made in one pot.
- 2 tablespoon olive oil
- 2 Aidell's sausages, chicken and apple flavored, sliced
- 1 small onion, chopped
- 1 (14.5 ounce can) diced tomatoes
- 3 cups chicken broth
- 1 (12 ounce) package farfalle pasta, uncooked
- 8 ounces fresh spinach leaves
- 8 ounces cheddar cheese, shredded
- Heat olive oil in a large skillet over medium heat. Add the sausage and sauté until brown, about 2 minutes. Add onion and continue to sauté until onion are translucent, about 5 minutes.
- Add tomatoes, chicken broth and pasta to the sausage mixture. Stir to combine.
- Raise the temperature to high and cover the skillet. Cook pasta until tender, about 10 minutes.
- Remove lid and add spinach. Stir to combine. Cook until spinach is wilted. Add cheese and stir until cheese is well combined.
- Serve hot.
Adapted from A Teaspoon of Happiness