Sausage Pepper Pasta
Light Spinach, Sausage & Pepper Pasta made easy in 30 minutes & so flavorful! Simple pasta recipe with turkey Italian sausage perfect for weeknight dinners.
- 16 oz pasta Fusilli, Penne or Cellentani
- 1 lb turkey Italian sausage
- 3 oz Fresh Spinach
- 14.5 oz chicken broth
- 16 oz Sweet Roasted Red Peppers
- 1 tsp dried oregano
- 1 tsp salt
- 1/4 tsp pepper
- Parmesan cheese for topping, if desired
Cook the pasta to al dente using the package instructions.
Meanwhile, crumble and cook the sausage in a large non-stick skillet. Break apart the pieces as you go.
When sausage is no longer pink, add in red peppers, chicken broth, and all the spices. Continue cooking over medium heat.
At this point the pasta should be nearly cooked. Add in spinach and put a lid on the pan to wilt the spinach. Stir to incorporate.
When pasta is done, drain it and add it into the skillet as well. At this point, the pasta is technically done, however the leftover sausage juice and broth make for a rather runny "sauce" so turn the heat down to simmer and let it continue to cook for another 10-15 minutes, stirring it occasionally.
Remove from heat and take the lid off. Stir just before serving and sprinkle Parmesan cheese on top, if you'd like. Enjoy.
Calories: 316kcal | Carbohydrates: 48g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 1793mg | Potassium: 421mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1373IU | Vitamin C: 50mg | Calcium: 63mg | Iron: 7mg