I’ve been doing the 45 minute (sometimes an hour) commute for a few weeks now. I thought it might get better but it hasn’t. I mentioned before that I have been trying to find ways to save time on things in my life including cooking. Quick weeknight dinners, like this Skillet Sausage and Spinach Pasta, that have leftovers to eat for lunch is key now that I have less time in my weeks.
Skillet Sausage and Spinach Pasta
An easy one pot sausage and spinach pasta meal topped with spinach and mozzarella cheese.
- 1 tsp extra virgin olive oil
- 1/2 lb. sausage (I used spicy Italian but use what you want)
- 3 garlic cloves, minced
- 1 small onion, chopped
- 1/2 red pepper, chopped
- 2 cups chicken broth (low sodium if possible)
- 1/2 cup half and half
- 1–15oz can of diced tomatoes
- 6 pieces of fresh basil, chopped (or 2 teaspoons of dried basil)
- 6 oz whole wheat rotini pasta (or pasta of your choice)
- 6 oz spinach
- shredded mozzarella cheese, for topping
- Heat oil in a large skillet to medium high. Add sausage and cook until browned (about 10 minutes).
- Add onion and garlic and saute for 2 minutes.
- Turn the heat to high and add red pepper, chicken broth, half and half, diced tomatoes and basil and stir bringing to a boil.
- Add pasta and continue to stir. Place lid on the skillet and let simmer for about 10-12 minutes, stirring occasionally (you want the pasta to be al dente as it will continue to cook once you remove it from the stove).
- Turn heat to low and add spinach stirring until wilted.
- Serve pasta in separate bowls with mozzarella cheese on top.
This recipe makes 6 servings but refrigerates great for leftovers throughout the week. Feel free to use whatever sausage you want–spicy, turkey, pork. If you buy already cooked sausage then you can skip step one and just add the cooked sausage, onion and garlic into a pot and go from there.