Two for two on pasta Friday, dudes. But this is not surprising. If you put pasta on a night when it's OK to let yourself splurge a little then how can it not be a winner?
It's my belief (wish ya'll could have seen that before spell check stepped in) that this dish was one reason why my 12 mile run went so well on Saturday morning. The other reason, obviously, was well shuffled spotify playlist entitled Run, Girl.
It had the protein, it had the carbs, it had the cheese; all the good stuff was there. What wasn't there, though, was the spinach. I thought had a bag (or two) shoved in a crisper drawer somewhere. I thought about batting my eyes at Brandon to get him to run grab me some from the store but I'd already used that trick earlier in the week for milk chocolate chips and butter. It was worth it though, my toffee for the Fall Bazaar would have been a little off had I used that Save-a-Lot margarine that he picked up on his first run to the store that day.
But I digress.
This pasta, it's quick and it's cheap and it's good. What else is awesome about it is that you can use your leftover turkey sausage and Monterrey jack cheese and make a sausage and cheese plate for dinner the next night. You know I don't hate that....
Creamy Spinach and Sausage Pasta
from Budget Bytes
6 oz smoked turkey sausage
1 tbl olive oil
1 medium onion, chopped
1 14.5 oz can of Rotel
2 cups of chicken broth
8 oz whole wheat pasta
3 cups of fresh spinach
1 cup of Monterrey Jack cheese, shredded
1 green onion, chopped up
Heat the olive oil in a large pan over medium heat. Add the sausage and cook until browned. Add the onion and cook for about five minutes or until it's soft.
Add in the rotel, the chicken broth and the pasta. Make sure the pasta is all under the broth. Allow it to come to a boil. Cover and reduce to a simmer; simmer it up for about ten minutes or until the pasta is cooked.
Add in the spinach one cup at a time, stir until it's wilted. Sprinkle the cheese on top, cover again and allow the cheese to melt. Uncover the pasta and add the green onions on top. Serve hot.
Serving size 1/4 of recipe
Points plus 11
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