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Ingredients
Scale
- 1 lb. dried medium shells, penne, orecchiette, or bow tie pasta
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 1 lb. italian sausage, casings removed
- 3 garlic cloves, minced or pressed
- ¾ cup chicken broth
- ¼ cup white wine (or substitute with additional chicken broth)
- 10 ounces fresh baby spinach leaves
- ¾ cup freshly grated parmesan cheese, plus extra for garnish
- 1 teaspoon lemon zest
- pinch of red pepper flakes
- optional garnish: chopped fresh parsley
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions for al dente, reserving about 1 cup of the cooking water before draining.
- In a large Dutch oven or skillet, heat olive oil and butter over medium heat until melted. Add the sausage and cook until browned and cooked through, breaking it into crumbles, for about 5 to 7 minutes.
- Add minced garlic and cook, stirring for 30 seconds. Pour in chicken broth and white wine, scraping any browned bits from the pan. Bring to a bubble and reduce the liquid by half, about 4 minutes.
- Fold in spinach and toss gently until just wilted, approximately 1 to 2 minutes. Remove from heat.
- Mix in the cooked pasta, Parmesan cheese, and lemon zest. If the sauce is too dry, add a splash of reserved pasta water. Adjust seasoning with salt and red pepper flakes.
- Serve immediately, garnished with additional Parmesan cheese and chopped parsley if desired.
Notes
Feel free to substitute the type of pasta with your favorite shape.
This dish can easily be made ahead and reheats well, making it great for meal prep.
Adjust the red pepper flakes to control the heat level.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 50mg