I made this for our pastor one night. He loved it so much we nicknamed it “Jason’s Pasta.” It’s a sneaky way to get our kids to eat more veggies. —Suzie Foutty Mansfield, Ohio
Sausage Pasta with Vegetables
Sausage Pasta with Vegetables
Prep Time
10 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 2 cups uncooked whole wheat penne pasta
- 1 pound Italian turkey sausage links, casings removed
- 1-3/4 cups sliced fresh mushrooms
- 1 can (14-1/2 ounces) fire-roasted diced tomatoes with garlic, undrained
- 6 ounces fresh baby spinach (about 8 cups)
- 1/4 cup shredded part-skim mozzarella cheese
Directions
- In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot.
- Meanwhile, in a large skillet, cook and crumble sausage with mushrooms over medium-high heat until no longer pink, 5-7 minutes. Stir in tomatoes; bring to a boil. Stir in spinach until wilted.
- Add to pasta; heat through. Sprinkle with cheese; remove from heat. Let stand, covered, until cheese is melted.
Nutrition Facts
1-1/2 cups: 392 calories, 10g fat (3g saturated fat), 46mg cholesterol, 825mg sodium, 51g carbohydrate (4g sugars, 8g fiber), 26g protein.
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