Bow-Ties with Sausage, Spinach, and White Beans
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This recipe is full of vegetables, but you don't have to spend a lot of time at the chopping board. Pre-shredded carrots can be found in most supermarket produce sections, and frozen chopped onions can stand in for fresh. Buying pre-washed spinach in bags with the prepared salad blends saves time at the sink.
The pasta is a great one-dish meal, and can be accompanied with crusty French bread or rolls.
INGREDIENTS
8-ounces bow-tie pasta
1 tablespoon olive oil
1/2 cup shredded carrot
1/2 cup chopped onion
1 stalk celery, chopped
8-ounces Italian sausage, hot or sweet, or turkey sausage, casings removed
1/2 cup dry red wine
1 (14.5-ounce) can diced tomatoes, undrained
1 (14.5-ounce) can Great Northern or Cannellini beans, rinsed and drained
6-ounces bagged fresh baby spinach
1 teaspoon salt
1/2 teaspoon black pepper
Parmesan cheeseBring a large pot of water to a boil. Add the pasta and cook to desired doneness, drain and set aside.
Meanwhile, heat oil in a large skillet over medium-high heat. Add carrots, onion, and celery and sauté until the vegetables are soft. Add the sausage to the vegetables, breaking up with a wooden spoon as it cooks. Cook until sausage is no longer pink. Drain and discard fat from the skillet. Return vegetable and sausage mixture to the skillet and increase heat to high.
Pour in red wine, and stir with a wooden spoon, loosening up any browned bits from the bottom of the pan. Add the undrained tomatoes and simmer 5 minutes.
Reduce heat to medium, and stir in the beans, spinach, salt, and pepper. Cover, and cook until the spinach is wilted and the beans are heated through. Toss with the cooked pasta and top with grated Parmesan cheese. Pass additional Parmesan at the table.
Makes 4 to 6 servings