Friday, February 6, 2009

Skillet Penne with Sausage and Spinach

From my friend, Renee.

Skillet Penne with Sausage and Spinach

1 Tbsp olive oil
1 pound Italian-style turkey sausage, casings removed
3 cloves garlic, minced
2 1/4 cups chicken broth
2 1/4 cups water
2 1/2 cups penne
1/2 cup oil packed sun-dried tomatoes, rinsed and finely chopped
Salt and ground black pepper
6 oz bag baby spinach
1/2 cup grated Parmesan
1/4 cup pine nuts, toasted (optional)

Heat oil in 12-inch non-stick skillet over med-high heat until just smoking. Add sausage, breaking it up with spoon and cook until lightly browned. Stir in garlic and cook until fragrant...about 30 seconds.

Stir in broth, water, penne, tomatoes, and 1/2 tsp salt. Increase heat to high and cook, stirring often, until penne is tender and liquid has thickened...about 15-20 minutes.

Stir in spinach, a handful at a time, and cook until wilted. Remove from heat. Stir in Parmesan and pine nuts. Season with salt and pepper to taste. Serve.

My notes:
I sometimes use feta instead of parmesan…YUM!
I also sometimes use frozen spinach and add it in with the broth, water, penne, and tomatoes so it can cook through.
To make this gluten-free, you can use gluten-free pasta OR you can cook stir in 2 cups quinoa and about 1/2 cup chicken broth instead of uncooked pasta.

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