Pasta With Spinach and Smoked Sausage Sonoma Diet

By BClover

Sonoma Diet, Wave 1.
Total Time:
Prep Time:
Cook Time:
40 mins
20 mins
20 mins
Serving Size: 1 (223 g)
Servings Per Recipe: 4
Amount Per Serving
% Daily Value
Calories 255.7
Calories from Fat 46
18 %
Total Fat 5.2 g
8 %
Saturated Fat 1.1 g
5 %
Cholesterol 18.7 mg
6 %
Sodium 674.4 mg
28 %
Total Carbohydrate 40.2 g
13 %
Dietary Fiber 3.5 g
14 %
Sugars 2.7 g
11 %
Protein 13.0 g
26 %

Ingredients

• 1/4 lb cooked smoked turkey sausage or 1/4 lb chicken sausage
• 1 large leek, cut into 1/4-inch slices
• 2 garlic cloves, minced
• 1 teaspoon extra virgin olive oil
• 2/3 cup reduced-sodium chicken broth
• 0.5 (7 ounce) jar roasted red peppers, drained and cut into thin, bite-size strips
• 8 cups torn fresh spinach
• 6 ounces dry pasta
• 1/4 cup chopped fresh basil or 1 tablespoon dried basil, crushed
• 1/4 cup finely shredded reduced-fat parmesan cheese
• 1/4 teaspoon cracked black pepper

Preparation

Step 1

1 Cut the sausage lengthwise into quarters. Slice into 1/4-inch pieces. In a large skillet, cook leek and garlic in hot olive oil until leek is tender. Stir in sausage, chicken broth, and roasted peppers. Bring to boiling; reduce heat. Add spinach. Cook, stirring frequently, for 1 to 2 minutes or just until spinach starts to wilt. Remove from heat. 2 Meanwhile, cook the pasta according to package directions, omitting any oil or salt; drain. Return pasta to saucepan. Add spinach mixture, basil, Parmesan cheese, and black pepper. Toss to coat. Serve immediately.