Categories: Main Dish, Turkey

Ingredients

• 1 tablespoon olive oil
• 1 lb italian-style turkey sausage, casings removed
• 3 garlic cloves, minced (or pressed)
• 2 1/2 cups water
• 2 cups low sodium chicken broth
• 1/2 cup sun-dried tomato packed in oil, rinsed and chopped fine
• salt
• 8 ounces penne
• 1 (6 ounce) bag baby spinach
• 1/2 cup grated fresh parmesan cheese
• 1/4 cup pine nuts, toasted
• ground black pepper

Directions

1. Heat the oil in a large nonstick skillet over med-high heat until just smoking.

2. Add in sausage and cook, breaking apart the meat, until lightly browned and no longer pink, 3-5 minutes.

3. Stir in garlic; cook until fragrant, about 30 seconds.

4. Stir in the water, broth, sun-dried tomatoes, and 1/2 teaspoon salt, then add in the pasta.

5. Increase heat to high and cook at a vigorous simmer, stirring often, until the pasta is tender and the liquid has thickened, about 15-18 minutes.

6. Stir in the spinach, a handful at a time, and cook until wilted.

7. Off the heat, stir in the Parmesan cheese and pine nuts.

8. Season to taste with salt and pepper; serve.

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