Rotini with Spinach and Turkey Sausage

Pasta is pretty much fantastic no matter how it is served.  The only downside is that so many pastas are made with a really heavy sauce of sorts (alfredo, anyone?)  While these calories laden sauces are wonderful, thinking about the sheer number of calories gives me heart palpitations.  Cue this next recipe…

It features a super light sauce (just 2 tablespoons of olive oil and no cheese), turkey sausage, spinach and tomatoes all over whole wheat pasta.  It is a healthy and very satisfying alternative to those heavy sauces.  It comes together so quickly that is perfect for any busy weeknight.

Rotini with Spinach and Turkey Sausage

Adapted from Your Homebased Mom

½ lb uncooked whole wheat rotini (or pasta of your choice)

1 ¼ lb spicy turkey sausage links, casings removed

2 garlic cloves, minced

2 tbsp extra virgin olive oil

1 tsp dry chicken stock

2 cups frozen spinach, thawed

2 Roma tomatoes, seeded and chopped

¼ cup slivered almonds

¼ cup shredded parmesan cheese

Cook pasta according to package directions, drain.

Remove sausage from casings and cook in skillet over medium heat until no longer pink.  Drain and set aside.

In the same skillet, sauté garlic in oil for 1-2 minutes.  Stir in chicken stock and sauté spinach for about 2 minutes.

Stir in the cooked sausage and Roma tomatoes.  Stir to combine.

Add chicken mixture to the pasta and stir.  Top with almonds and shredded parmesan.


Serves 4

Enjoy!

Amy