Monday, October 27, 2014

One Dish Wonder of Yum

I want to share with y'all this super yummy, fantastic, easy, make-your-budget-happy meal. ;) I found this recipe on Pinterest one day and loved how simple the recipe looked. But I was skeptical as to whether it would really taste good, I just wasn't sure how I felt about the sausage/spinach combo.  I mean, bacon and spinach - yes. But sausage and spinach?  Hmm...

So I began cooking, first I cooked the sausage.

Then I added onions to the pan, cooked those, and poured in some tomatoes & chicken broth. Next, the uncooked noodles were added.

While that was cooking I shredded the yumminess that most people refer to as Monterey Jack cheese. (And not gonna lie, about a half cup of that didn't even make it to the pasta dish! I have a weakness for cheese... which is why the melted cheese looks rather skimpy on the finished product! ;) )

Lastly, I stirred in the fresh spinach until it was wilted and topped it off with what was left of the cheese and green onions.  And let it get all melty and gooey and fabulous. 

Turns out sausage and spinach and pasta is a delightfully scrumptious combination.  What's more, this recipe is so cheap!  And I mean cheap in the best of ways! :)  Basic ingredients, little price tags, and it all cooks in one pan, so easy cleanup.  This recipe is a keeper in my kitchen. :)

Creamy Spinach & Sausage Pasta

6 oz. smoked sausage (kielbasa works great too)
1 tbsp. olive oil
1 medium onion, diced
1 (14.5 oz.) can diced tomatoes 
2 cups chicken broth
8 oz. pasta (any kind!)
3 cups fresh spinach
1 cup shredded Monterey Jack cheese
1 whole green onion

  1. Thinly slice the smoked sausage and add it to a large skillet with 1 tablespoon of olive oil. Saute the sausage over medium heat until it is nicely browned (about 5-7 minutes). Drain off the excess fat.
  2. Dice the onion and add it to the skillet. Continue to saute until the onion has softened (about 5 minutes). Add the can of diced tomatoes and the chicken broth. Stir to combine and dissolve any browned bits off of the bottom of the skillet.
  3. Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Place a lid on the skillet and allow the mixture to come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for about ten minutes, or until the pasta is tender. Stir once or twice while the pasta cooks to keep it from sticking.
  4. Stir in the fresh spinach, one cup at a time, until wilted. If you add it all at once, the skillet will be too full to stir. Keep the heat on while adding the spinach, so the liquid will continue to simmer and thicken.
  5. Sprinkle the shredded cheese on top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Slice the green onions and sprinkle them over top. Serve hot!

No comments:

Post a Comment