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Categories: Main courses, Quick and easy

Fusilli With Creamy Spinach Sauce

Fusilli With Creamy Spinach Sauce
Luis Sinco / Los Angeles Times

After a hectic day at the office or one overseeing homework and carpools, it's good to have a family-pleasing dish you can rely on. For this pasta with spinach sauce, my preference is to use mild turkey sausage, though any ... Read more

Total time: 30 minutes | Serves 4
Note: Use your favorite pasta shape in place of the fusilli, if you'd like.
  • Salt
  • 1 pound fusilli pasta
  • 1 1/2 pounds mild Italian turkey sausage
  • 1/2 cup Marsala wine
  • 1/2 teaspoon chopped garlic
  • 1 (10-ounce package) frozen leaf or chopped spinach
  • 1 (14-ounce) can chicken broth
  • 1/2 cup low-fat milk
  • 2 tablespoons flour
  • Freshly ground pepper
  • 1/4 cup grated Parmesan cheese, for garnish
  • Fresh basil, chopped, for garnish

Step 1Bring large pot of salted water to boil and cook fusilli according to package directions until al dente, 10 to 12 minutes. Drain and set aside in serving bowl.

Step 2Remove sausage from casing and break into chunks; each sausage should yield 6 to 8 pieces. Cook sausage in large skillet over medium-high heat, turning so all sides brown, about 10 minutes. Add wine and continue to cook, stirring occasionally until all liquid has evaporated, 3 to 4 minutes. Add garlic and spinach. Break apart spinach as it cooks. Continue cooking until most of liquid from spinach has evaporated.

Step 3Whisk together broth, milk and flour in bowl until flour has dissolved. Add to skillet and combine well with spinach and sausage. Cook over high heat, stirring occasionally until sauce just begins to boil. Reduce heat and simmer, covered, about 5 more minutes. Season with salt and pepper to taste.

Step 4To serve, pour sauce atop pasta in bowl and sprinkle with some cheese. Garnish with basil and pass remaining cheese at table.

Each serving:
620 calories; 1,406 mg sodium; 115 mg cholesterol; 16 grams fat; 87 grams carbohydrates; 44 grams protein; 0.67 gram fiber.
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