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Ingredients

1 tablespoon Olive oil
1 Onion , chopped fine
Salt
3 cloves Garlic , minced or pressed through garlic press
1 pound Hot or sweet Italian sausage links, cooked and sliced
1/2 cup Julianne style sun-dried tomatoes
1/2 pound Penne (2 1/2 cups)
2 cups Low-sodium chicken broth
1 cup Milk
1 ounce Grated Parmesan cheese (1/2 cup)
6 ounces Baby spinach
1 pint Sliced white mushrooms
Ground black pepper

Preparation

1. Heat the oil in 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt, and cook until softened, about 5 minutes. Stir in the garlic and saute about 2 minutes.

2. Pour the broth and milk into the skillet and add the pasta. Bring to a simmer and then reduce the heat to medium-low and cover. Cook, stirring occasionally, until the pasta is tender, about 10-15 minutes (it took mine around 15 minutes).

3. Add the mushrooms to the skillet and cook 3 minutes more. Stir in the spinach a handful at a time, and cook until wilted, about 2 minutes. Stir in the Parmesan and sausage slices and cook till cheese melts and sausage is heated through. Season with salt and pepper to taste.

4. Serve hot with fresh parmesan sprinkled on top.

Cook's Notes

I like to use this recipe as a planned leftover. I always cook extra sausage links and then just toss them in at the end of the cooking time. I prefer the sausage grilled and sliced but you can use crumbled sausage or cook it in the skillet or oven before adding to this dish.

Nutrition Information

Calories: 334 ; Total Fat: 9.9g ; Saturated Fat: 3g ; Polyunsaturated Fat: 0.7g ; Carbohydrates: 40g ; Protein: 22g ; Vitamin A: 1130IU ; Vitamin C: 9mg ; Calcium: 118mg ; Sodium: 787mg ; Iron: 3mg ; Fiber: 3g