Thursday, August 21, 2008

Tomato and Spinach Pasta Toss

Here's a new recipe we all enjoyed. And I was surprised because I thought everyone would complain about the spinach. I think the key is to start with the fresh kind!

3 cups penne pasta, cooked
1 lb - 1/2 lb of Italian sausage, crumbled and browned (depends on how much you want to use)
1 pkg (6 oz) baby spinach leaves
1 can (14.5 oz) diced tomatoes with basil, garlic, and oregano, undrained
1 cup of shredded mozzarella cheese
2 tbsp. parmesan cheese

After draining the sausage, add spinach and tomatoes; cook until spinach is wilted, stirring occasionally. Remove from heat. Add meat and cheese to warm pasta.