CHEF JEFF — ONE BYTE AT A TIME: Spaghettini with Sausage and Spinach

A pasta and spinach combo makes for a filling dish.

Spaghettini with Sausage and Spinach

1 tablespoon olive oil

¾ pound turkey sausage, cut into ½-inch-thick slices

2 garlic cloves, chopped

1 medium onion, chopped

2 14-ounce cans fat-free, reduced-sodium chicken broth

½ cup water

8 to 12 ounces spaghettini

1 10-ounce bag fresh spinach, coarsely chopped

½ cup fat-free half-and-half or light cream

Crushed red pepper flakes to taste

Salt and pepper to taste

2 tablespoons chopped parsley

In stockpot, heat olive oil over medium-high heat. Add sausage and brown it. Add garlic. Cook 1 minute. Add onion. Cook until browned. Add broth and water; bring to boil. Add pasta. Cook 5 to 6 minutes; stir frequently. Stir in spinach; cover; cook until pasta is al dente and spinach wilts. Add cream. Cook until sauce thickens. Season with red pepper flakes, salt and pepper. Serve in bowls garnished with parsley.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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