Fusilli with Sausage and Spinach
Servings
2Serving size
2 ounces pasta with veggies and sausageThis recipe can be multiplied and makes good leftovers.
Ingredients
| 4 quart Water |
| 4 ounce Whole wheat Fusilli (or gluten-free pasta) |
| 2 ounces Italian or spicy sausage (choose the lowest sodium) (small dice) |
| 1 large White onions (thinly sliced) |
| 1/8 tsp., ground Dried tarragon |
| 1/4 cup No salt added vegetable stock |
| 1/2 tsp.. Honey |
| 2 tsp. Coarse ground mustard |
| 4 Ounces Fresh spinach |
| 2 ounce Parmesan cheese (grated) |
Instructions
When the water boils, add the pasta.
Cook for 12-15 minutes or until al dente.
Place a large skillet over high heat and add the sausage. Stir frequently and reduce the heat to medium, cooking the sausage slowly for about 10 minutes.
Add the onion and cook, stirring frequently, for about 10 minutes. Adjust the heat so that the onions cook slowly and turn a light brown.
Add the tarragon, stock, honey and mustard. Toss well.
Add the cooked pasta, reserving about 1/2 cup of the water the pasta was cooked in, and the spinach.
Cook for 1 minute, stirring frequently until the spinach is wilted.
While tossing, add 1/4 cup to 1/2 cup of the pasta water to the pasta to make a creamy sauce.
Serve immediately topped with the grated parmesan.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Sausage gets a bad rap. It’s like almost any ingredient: it can be made bad but also too much of a good thing isn’t always good. Using great quality, flavorful sausage in this recipe is a good example. An ounce per serving, cooked slowly to enhance the flavor, goes a long way and is even better with the combined flavors of spinach, mustard and parmesan.
Use a good quality Italian flavored sausage for this dish. Of the national brands, Applegate farms is a good choice, with no preservatives and a bit lower sodium. Use what you need and freeze the rest.