Wednesday, September 9, 2009

Tomato and Spinach Pasta Toss

This was really good and easy so I had to share! To make it a little healthier I used whole wheat pasta, and instead of italian sausage I used those Jimmy Deans turkey sausage links that are pre-cooked. I just heated them up on the skillet then chopped them up in little pieces.

2 cups rotini or penne pasta, uncooked
1/2 lb. hot or mild Italian sausage, casing removed
1 pkg. (6 oz.) baby spinach leaves (7 cups)
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese

COOK pasta as directed on package.

MEANWHILE, crumble meat into large deep skillet. Cook on medium-high heat 10 to 12 min. or until cooked through, stirring occasionally; drain. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm.

DRAIN pasta. Add to skillet along with the cheeses; toss lightly.


Being Ausmus said...

Mmmm I'm gonna try this...I'll let you know how it turns out:)

Being Ausmus said...

tried it, a hit. Thanks Jenny!