Sausage Pasta with Vegetables
By: Gloria Parker Kersh
Published: Friday, June 1, 2012 - 11:55am

Ingredients




2 cups uncooked penne pasta
2 Field Roast Italian Sausages (1/2 a package), sliced into coins
1 1/2 cups sliced fresh mushrooms
1 can diced tomatoes, undrained
1 package (5-6 ounces) organic baby spinach
1/2 cup Diaya mozzarella cheese, shredded

Preparation

1 Cook pasta according to package directions. Set aside. (I had left over pasta from the night before, just boiled some water, tossed it in for one minute and drained.) 2 Meanwhile, in a large skillet, cook sausage. 3 Once they are a little bit crispy (about 3 minutes per side) add the mushrooms and cook about 5 minutes. 4 Stir in the tomatoes, bring to a boil. 5 Add spinach, cook and stir until spinach is wilted. 6 Stir pasta into skillet of veggies and sausage. 7 Sprinkle with cheese; remove from heat. Cover and let stand until cheese is melted.

About

I had some leftover penne in the frig and two Field Roast Italian Sausages and this is the result of opening the frig and pantry. Delicious!