Capellini with Sausage and Spinach

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Makes: 4 to 6  servings Prep 15 mins Cook 10 mins

Ingredients

  • 2 teaspoons  olive oil
  • 1 pound  sweet Italian sausage, cut into 1/2-inch-thick slices
  • 1 large onion, chopped
  • 2 large cloves garlic, chopped
  • 2 14 ounce cans chicken broth
  • 1/4 cup  water
  • 8 ounces  capellini or vermicelli pasta, broken in half
  • 2 10 ounce bags fresh spinach, coarsely chopped
  • 1/4 teaspoon  freshly ground pepper
  • 1/3 cup  heavy or whipping cream

Directions

1. Heat oil in a Dutch oven or stock-pot over medium-high heat; add sausage and cook 3 to 4 minutes, turning as it browns. Add onion and garlic and cook 2 to 3 minutes, until lightly browned.

2. Add broth and water to pot; cover and bring to a boil. Add pasta and cook 3 minutes, stirring frequently. Add spinach and pepper and cook, stirring spinach into pasta and sauce, 2 to 3 minutes more, until pasta is al dente and spinach is wilted. Stir in heavy cream. Serve immediately. Makes 4 to 6 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)615,
  • Fat, total(g)39,
  • chol.(mg)91,
  • sat. fat(g)15,
  • carb.(g)44,
  • fiber(g)5,
  • pro.(g)24,
  • sodium(mg)1441,
  • Percent Daily Values are based on a 2,000 calorie diet
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