Friday, December 10, 2010

Sausage, Tomato and Spinach Fettuccini

adapted from "Cooking Light"
serves 4 ( 1-⅓ c. = 9 points + )

1 ( 9 oz) package refrigerated fettuccini
1 T. olive oil
6 oz. Italian turkey sausage, casings removed (I like the hot Italian turkey sausage)
2 tsp. minced garlic
1 pint grape tomatoes
salt and pepper to taste
3 c. baby spinach
2 oz. shaved Parmesan cheese

Cook pasta according to package directions, omitting salt and fat. Drain and reserve ⅔ c. of the cooking liquid.
While pasta cooks, heat oil in a large nonstick skillet. Remove casings from sausage and break sausage into bite sized pieces. Cook until meat is no longer pink. Add garlic and cook 30 seconds. Add tomatoes. Cover and cook until tomatoes are tender ( about 4-5 minutes) Mash tomatoes with the back of a spoon. Add salt and pepper. Remove pan from heat. Add reserved cooking liquid, pasta, and spinach. Toss to coat. Sprinkle with shaved Parmesan cheese.

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