I’m a huge fan of simple and delicious dinners. I feel like everyone is, right? As far as I’m concerned, the hardest thing about getting home from work when have a family is thinking about what to make for dinner.
You know what? This is true even if you work from home or are a stay-at-home mom. Coming up with dinner ideas that everyone is going to love is hard!
I’ve got you covered with this Italian Sausage and Spinach pasta. It’s delicious, flavorful, and easy to make.
Italian Sausage and Spinach Pasta
Now, you might have a few naysayers in the house, and let me address what I expect they might say.
First of all, you might have some non-red meat eaters, in which case you can substitute with turkey sausage (or even veggie sausage). Secondly, you might know some folks who don’t like spinach.
Don’t let their complaining convince you not to try this.
The flavor of the spinach is completely covered by the sauce and cheese. This is a great way to add a healthy kick to a delicious recipe and introduce veggies to kids (or even adults) that might not like them.
Because as you may or may not know, spinach is an excellent source of vitamin K, vitamin A (in the form of carotenoids), manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium, and vitamin C.
I can’t wait for you to try this recipe and impress your family. Here’s how you make it!
- 8 oz whole wheat linguine, cooked according to package directions
- 1 pound Italian sausage
- 1/2 onion, diced
- 2 cloves garlic, chopped
- 15 oz tomato sauce, 1 can
- 15 oz diced tomatoes, 1 can
- 1 T Italian seasoning
- 1/2 teaspoon salt
- 8 oz ricotta cheese
- 2 cups baby spinach, about two handfuls
- 1 pinch fresh basil
- Remove Italian sausage from the casings and brown in skillet with onions and garlic, about 5 minutes.
- When sausage is half way done, drain off any fat and juice and add both cans of tomatoes and Italian seasoning.
- Simmer for 10 -15 minutes, until sausage is cooked through.
- Turn heat down to low and stir in ricotta. Once the ricotta has been completely incorporated, add spinach. Fold spinach into sauce and cover with lid until spinach has wilted.
- Pour sauce over cooked whole wheat linguine and garnish with fresh basil.
Serving Size:1 serving
Amount Per Serving: Calories: 767Total Fat: 38gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 82mgSodium: 1844mgCarbohydrates: 70gFiber: 12gSugar: 10gProtein: 42g
Let me know if you make it in the comments, and what the fam thought.
Enjoy. Or should I say, Buon Appetito! If this recipe tickled your fancy, I’d love for you to check out these other pasta recipes: