Pasta with Spinach and Sausage

1-recipe

At this point, I have tested and posted enough recipes from the Oklahoma Natural Gas Company to warrant giving them their own blog tag. I have been consistently pleased with the results: all of the ONG recipes have been very tasty! I look forward to discovering more of them in my collection, and serving each and every one. It’s always nice to find a reliable source of dinner ideas. :)

Today’s recipe is another “skillet dinner”. I like making these meals, because they are typically inexpensive, quick, and requires minimal cleanup. I find them particularly useful on evenings where I’m in a rush, low on inspiration, or uncertain of what time we will get together to eat. As usual, use your largest skillet to make this: when the recipe says that it serves 8, it means it!

Ingredients:

  • 8 ounces fresh mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 pound sausage, cooked, drained, and crumbled
  • 1 tablespoon Italian seasoning
  • 2 (14-ounce) cans Italian tomatoes
  • 16 ounces penne pasta, cooked and drained
  • 2 (10-ounce) packages frozen chopped spinach, thawed and drained
  • Freshly grated Parmesan cheese

Directions:

2-saute_mushrooms

In a large skillet, sauté the mushrooms and garlic in the olive oil until tender.

3-add_sausage

Add the sausage, Italian seasoning, and tomatoes, and cook for 10 minutes.

4-add_pasta

Fold in the pasta and spinach, and heat thoroughly.

Serve topped with Parmesan cheese.

5-finished

Serves 8.

Click here for a print-friendly version.

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