Capellini with Sausage and Spinach

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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