Sausage Pasta with Vegetables
I made this for our pastor one night. He loved it so much we nicknamed it “Jason’s Pasta.” It’s a sneaky way to get our kids to eat more veggies. —Suzie Foutty Mansfield, Ohio
Ingredients
- 2 cups uncooked whole wheat penne pasta
- 1 pound Italian turkey sausage links, casings removed
- 1-3/4 cups sliced fresh mushrooms
- 1 can (14-1/2 ounces) fire-roasted diced tomatoes with garlic, undrained
- 6 ounces fresh baby spinach (about 8 cups)
- 1/4 cup shredded part-skim mozzarella cheese
Directions
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1In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot.
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2Meanwhile, in a large skillet, cook and crumble sausage with mushrooms over medium-high heat until no longer pink, 5-7 minutes. Stir in tomatoes; bring to a boil. Stir in spinach until wilted.
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3Add to pasta; heat through. Sprinkle with cheese; remove from heat. Let stand, covered, until cheese is melted.
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