Email to Pat Barnes      

Capellini with Sausage & Spinach

Source of Recipe

Unknown


List of Ingredients

2 tsp. olive oil
1 lb. sweet Italian sausage, cut into 1/2-inch-thick slices
1 large onion, chopped
2 large garlic cloves, chopped
2 (14 oz.) cans chicken broth
1/4 cup water
8 oz. capellini or vermicelli pasta, broken in half
2 (10 oz.) bags fresh spinach, coarsely chopped
1/4 tsp. freshly ground pepper
1/3 cup heavy or whipping cream



Recipe

Heat oil in a Dutch oven or stockpot over medium-high heat; add sausage and cook 3-4 minutes, turning as it browns. Add onions and garlic and cook 2-3 minutes until lightly browned.
Add broth and water to pot; cover and bring to a boil. Add pasta and cook 3 minutes, stirring frequently. Add spinach and pepper and cook, stirring spinach into pasta and sauce, 2-3 minutes more, until pasta is al dente and spinach is wilted. Stir in cream. Serve immediately. Makes 4-6 servings.

Per serving: 615 calories, 38.5 gm total fat (14.5 gm saturated fat), 91 mg cholesterol, 1,441 mg sodium, 44 gm carbohydrates, 24 gm protein, 5 gm fiber.