Spaghetti with Italian Sausage and Spinach
Recipe from Better Homes and Gardens
Red pepper flakes add heat and subtle fruity tang to this Italian-inspired dish. Wedges of sweet onion and sweet pepper rings cool the fire.
Total Time: 35 mins
see savings1 19 - 20 ounce packageuncooked mild or hot Italian sausage links, cut into 1-inch pieces
see savings2 mediumyellow or green sweet pepper, cut in bite-sized strips
see savings1 smallsweet onion, cut in wedges
see savings1 14 - 16 ounce packagedried multigrain, whole wheat, or regular spaghetti
see savings1 teaspooncrushed red pepper
see savings1/4 teaspoonsalt
see savings1/2 cupchicken broth
see savings6 cupspackaged fresh baby spinach
see savings2 - 3 ouncesAsiago cheese, shaved
see savingsCrushed red pepper, optional
In 12-inch skillet cook sausages, turning occasionally, for 15 minutes or until no longer pink.
Add sweet peppers and onion to sausage in skillet. Cook for 5 minutes, stirring occasionally, until vegetables are tender.
*Using Pasta Water Use pasta cooking water to flavor and thin sauces. To reserve, just before draining pasta, ladle out the amount of pasta water needed into a glass measuring cup or bowl.
Per Serving: cal. (kcal) 466, Fat, total (g) 24, chol. (mg) 59, sat. fat (g) 9, carb. (g) 41, fiber (g) 5, pro. (g) 21, vit. A (IU) 2283.74, vit. C (mg) 0.93, sodium (mg) 745, calcium (mg) 131.26, iron (mg) 3.24, Percent Daily Values are based on a 2,000 calorie diet