(Adapted from budgetbytes.com)
Hearty, healthy, and easy. Budget friendly too! The original recipe called for pork sausage, and I subbed in turkey sausage. I had corkscrew pasta to use up. It was a good choice, as the sauce could rest in the creases and hollows of the noodles. My son wanted nothing to do with any of it – so next time, he gets pb&j – leaving more for us!
6 oz. smoked turkey sausage
1 Tbsp olive oil
1 medium onion
1 (14.5 oz.) can diced tomatoes w/chiles
2 cups chicken broth
8 oz. pasta
3 cups fresh spinach
1 cup (4 oz.) shredded monterey jack
1 whole green onion
Salt & pepper
1) Heat a skillet over medium heat, add 1 tablespoon of olive oil. Thinly slice the smoked turkey sausage and add it to a large skillet. Saute the sausage until browned (about 5-7 minutes).
2) While the sausage cooks, dice the onion and add it to the skillet. Continue to saute until the onion has softened (about 5 minutes).
3) Add the can of diced tomatoes with chiles and the chicken broth. Stir to combine and dissolve any browned bits off of the bottom of the skillet.
6) Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Place a lid on the skillet and allow the mixture to come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for about ten minutes, or until the pasta is tender. Stir occasionally while the pasta cooks to keep it from sticking.
7) Pull stems from your spinach leaves, if excessively long. Stir in the fresh spinach, one cup at a time, until wilted. If you add it all at once, the skillet will be too full to stir. Keep the heat on while adding the spinach, so the liquid will continue to simmer and thicken. Stir in a generous amount of salt and pepper.
8) Sprinkle the shredded cheese on top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Slice the green onions and sprinkle them over top. Serve hot!
Yield – 4 servings.
Original recipe: http://www.budgetbytes.com/2013/01/creamy-spinach-sausage-pasta/