Pumpkin Sausage Spinach Pasta
I made dinner last night using this recipe. With some advice from Kiwi, I used beef broth instead of chicken, frozen spinach, and deleted the salt. Adjusting to taste just about tripled the pepper. It was very tasty! It's been a while since I cooked purely for fun.
PASTA WITH PUMPKIN, SAUSAGE AND SPINACH
from Green Lite Bites
1 small onion chopped
3 cloves of garlic diced
1 package of mild Italian sausage
1 15oz can of chicken broth
1 15oz can of pumpkin
1/4 cup of non fat greek yogurt
1 tsp ground sage
1/8 tsp ground nutmeg
1/4 tsp kosher salt
1/4 tsp fresh ground black pepper
8 oz whole wheat fusilli pasta
About 1/3 of a bag of fresh baby spinach leaves
Cook the pasta according to the package directions.
While waiting for the the water to boil, heat a large skillet over medium-high heat. Spray it with non-stick spray and brown the sausage with the onion and garlic. Once brown, add the chicken broth and bring to a boil.
Lower to medium and add the pumpkin, yogurt, sage, nutmeg, salt and pepper. Stir to combine everything. Keep on medium until the sauce begins to boil again then lower to a simmer.
By this time the pasta should be done. Drain and add to the skillet with the pumpkin and sausage. Stir to coat and combine everything. Add the spinach and stir in until it wilts.
Serve with a sprinkle of Parmesan.
PASTA WITH PUMPKIN, SAUSAGE AND SPINACH
from Green Lite Bites
1 small onion chopped
3 cloves of garlic diced
1 package of mild Italian sausage
1 15oz can of chicken broth
1 15oz can of pumpkin
1/4 cup of non fat greek yogurt
1 tsp ground sage
1/8 tsp ground nutmeg
1/4 tsp kosher salt
1/4 tsp fresh ground black pepper
8 oz whole wheat fusilli pasta
About 1/3 of a bag of fresh baby spinach leaves
Cook the pasta according to the package directions.
While waiting for the the water to boil, heat a large skillet over medium-high heat. Spray it with non-stick spray and brown the sausage with the onion and garlic. Once brown, add the chicken broth and bring to a boil.
Lower to medium and add the pumpkin, yogurt, sage, nutmeg, salt and pepper. Stir to combine everything. Keep on medium until the sauce begins to boil again then lower to a simmer.
By this time the pasta should be done. Drain and add to the skillet with the pumpkin and sausage. Stir to coat and combine everything. Add the spinach and stir in until it wilts.
Serve with a sprinkle of Parmesan.