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Pasta with Sausage and Spinach
Pasta with Sausage and Spinach is a quick and simple 30-minute recipe for a delicious homemade dinner -- even on your busiest weeknights!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 people
Calories: 490 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
- 1 lb. dried medium shells, penne, orecchiette, or bow tie pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 lb. Italian sausage, casings removed
- 3 garlic cloves, minced or pressed
- ¾ cup chicken broth
- ¼ cup white wine (or sub with additional chicken broth)
- 10 oz. fresh baby spinach leaves
- ¾ cup grated Parmesan cheese, plus extra for garnish
- 1 teaspoon lemon zest
- Pinch of red pepper flakes
- Optional garnish: chopped fresh parsley
Instructions
- Cook pasta in a large pot of salted boiling water according to package instructions for al dente. Drain and set aside.
- Meanwhile, in a large Dutch oven or very large skillet, heat the oil and butter over medium heat until the butter melts. Add the sausage and cook until browned, breaking up the large chunks with a wooden spoon – about 5-7 minutes.
- Add the garlic and cook, stirring constantly, for 30 seconds. Pour in the broth and wine, scraping any browned bits from the bottom of the pan. Let it bubble, then simmer until the liquid reduces by at least half, about 4 minutes.
- Fold in the spinach and toss gently, just until the spinach starts to wilt, about 1-2 minutes. Remove from the heat.
- Stir in the cooked pasta, cheese, and lemon zest. Taste and season with salt and red pepper flakes. Serve immediately and garnish with additional cheese and/or parsley.
Cup of Yum
Notes
- Use a very large skillet (like my 14-inch cast iron pan) or a Dutch oven so that you have plenty of room to toss all of the pasta, sauce, and other ingredients.
- Freshly-grated Parmesan cheese is best for flavor and texture, but in a pinch you can substitute with a can of powdered, pre-grated Parmesan.
- Reserve some of the pasta water and use this to thin the sauce and add moisture to the finished dish, if desired.
- Use a high-quality dry white wine that you would actually like to drink. Good options include Sauvignon Blanc or Chardonnay.
- When zesting the lemon, be careful that you only scrape off the thin outer layer of the fruit. You don't want any of the bitter white pith in your dish.
- If you're cooking for a smaller family, cut all of the ingredients in half. This recipe makes a very large portion!
Nutrition Information
Serving
1/8 of the recipe
Calories
490kcal
(25%)
Carbohydrates
45g
(15%)
Protein
20g
(40%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Cholesterol
55mg
(18%)
Sodium
683mg
(28%)
Potassium
502mg
(14%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
3448IU
(69%)
Vitamin C
13mg
(14%)
Calcium
162mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 490
% Daily Value*
| Serving | 1/8 of the recipe | |
| Calories | 490kcal | 25% |
| Carbohydrates | 45g | 15% |
| Protein | 20g | 40% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 55mg | 18% |
| Sodium | 683mg | 28% |
| Potassium | 502mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 3448IU | 69% |
| Vitamin C | 13mg | 14% |
| Calcium | 162mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.