Pasta with Spinach and Sausage
Minutes Prep time: 20
Minutes Total time: 30
Servings: 8
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 30
Servings: 8
Difficulty: easy
1 pound dry rotini pasta, uncooked
1 pound Italian pork sausage links, casings removed
2 tablespoons olive oil
4 cloves garlic, finely chopped
1 medium yellow onion, chopped
2 cans (14.5 oz each) or 1 can (28 oz) Hunt's® Diced Tomatoes, undrained
1/3 cup balsamic vinegar
1/8 teaspoon ground nutmeg
1 pkg (6 oz each) fresh baby spinach
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 71 mg | 7% |
Carbohydrate | 56 g | 19% |
Cholesterol | 30 mg | 10% |
Total Fat | 16 g | 25% |
Iron | 3 mg | 16% |
Calories | 446 kcal | 22% |
Sodium | 746 mg | 31% |
Protein | 18 g | 36% |
Saturated Fat | 5 g | 27% |
Sugars | 7 g | 1% |
Vitamin C | 19 mg | 32% |
Cook pasta according to package directions. Meanwhile, cook sausage in large skillet over medium-high heat 5 minutes or until no longer pink, breaking up clumps with back of spoon. Remove from skillet; cover to keep warm. Wipe out skillet with paper towel.
Heat oil in skillet over medium-high heat. Add garlic and onion; cook 3 minutes or until onion is tender, stirring frequently. Stir in undrained tomatoes, vinegar and nutmeg; reduce heat to low. Cook 10 minutes, stirring occasionally. Add spinach. Remove from heat; stir 1 to 2 minutes or until leaves have just wilted.
Drain pasta; place in large serving bowl. Add tomato sauce mixture and sausage; toss until well blended.
Pasta with Spinach and Sausage