SERVES 4
TOTAL TIME: 35 minutes
Italian chicken sausage can be substituted for the turkey sausage if necessary. The spinach may look like too much at first, but it wilts down substantially as it cooks. See the photo that follows the recipe
|
1 |
onion, chopped fine |
|
1 |
tablespoon olive oil |
|
8 |
ounces sweet Italian turkey sausage, casings removed |
|
3 |
garlic cloves, minced |
|
2 |
teaspoons all-purpose flour |
|
8 |
ounces (3 cups) wagon wheel (or rotelle) pasta |
|
3 |
cups low-sodium chicken broth |
|
5 |
ounces (5 cups) baby spinach |
|
2 |
ounces Parmesan cheese, grated (1 cup) |
|
½ |
cup frozen peas, thawed |
|
Salt and pepper |
1. Cook onion and oil in 12-inch nonstick skillet over medium heat until softened, about 3 minutes. Stir in sausage and cook, breaking up meat with wooden spoon, until no longer pink, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
2. Sprinkle pasta evenly over sausage. Stir in broth, cover, and bring to simmer. Reduce heat to medium-low and continue to cook, stirring occasionally, until pasta is tender, about 10 minutes.
3. Stir in spinach, one handful at a time, until wilted, about 2 minutes. Off heat, stir in Parmesan and peas. Season with salt and pepper to taste and serve.