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Sausage Pasta with Vegetables

I made this for our pastor one night. He loved it so much we nicknamed it “Jason’s Pasta.” It’s a sneaky way to get our kids to eat more veggies. —Suzie Foutty Mansfield, Ohio
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 2 cups uncooked whole wheat penne pasta
  • 1 pound Italian turkey sausage links, casings removed
  • 1-3/4 cups sliced fresh mushrooms
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes with garlic, undrained
  • 6 ounces fresh baby spinach (about 8 cups)
  • 1/4 cup shredded part-skim mozzarella cheese

Directions

  • In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot.
  • Meanwhile, in a large skillet, cook and crumble sausage with mushrooms over medium-high heat until no longer pink, 5-7 minutes. Stir in tomatoes; bring to a boil. Stir in spinach until wilted.
  • Add to pasta; heat through. Sprinkle with cheese; remove from heat. Let stand, covered, until cheese is melted.
Nutrition Facts
1-1/2 cups: 392 calories, 10g fat (3g saturated fat), 46mg cholesterol, 825mg sodium, 51g carbohydrate (4g sugars, 8g fiber), 26g protein.

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