Tuesday, April 3, 2007

Linguini With Sausage and Peppers

Dinner: Again, bootlegged from a Everyday Food recipe, but always modified to protect the innocent--
Serving: Serves 6
1 Pound linguine-- get the whole wheat or Omega 3 enriched kind, it's WAY better tasting (and better for you)
1 Pound turkey sausage, casings removed-- I used HOT Italian sausage
6 garlic, thinly sliced-- to be safe, I only used 3, but could have used more
4 yellow (or red) bell peppers, thinly sliced-- 4??? I used one, and it was plenty
1 cup low sodium, (organic) chicken broth
Frozen, chopped spinach, maybe 1-2 cups
Coarse salt and ground pepper, for seasoning
Freshly grated parmesan cheese, for garnish
Cook linguine. Drain; return pasta to pot.
Meanwhile, cook sausage and 2 tablespoons water in a large covered nonstick skillet over medium until fat renders, 5 minutes. Uncover; raise heat to medium-high. Brown sausage, breaking it up with a spoon, 7 minutes.
Add garlic, bell peppers, and 1/4 cup chicken broth; cook for 2-3 minutes, and add frozen spinach. Cover pan and steam for 3-4 minutes, until spinach is defrosted. Add additional 3/4 cup chicken broth and heat through.
Serve, topped with fresh parmesan.
I made some "bruschetta", made with sliced italian bread topped with mild and hot gardinera peppers heated until toasty in a 350 degree oven. Tasty!

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