Yield: 5 servings
8 ounces whole wheat penne or rotini pasta
1 pound turkey Italian sausage, casings removed
6 cups (moderately packed) sliced fresh spinach
14 1/2-ounce can diced tomatoes with roasted garlic or Italian seasonings
2 tablespoons grated Parmesan cheese
1 cup nonfat or reduced-fat ricotta cheese
1. Cook the pasta al dente according to package directions. Drain and set aside.
2.
Coat a large deep nonstick skillet with cooking spray. Add the sausage
and cook over medium heat, stirring to crumble, until the sausage is no
longer pink. Drain and discard any fat. Add the spinach to the skillet
and cook for a couple of minutes or until the spinach wilts. Add the
undrained tomatoes and heat through.
3. Add
the pasta to the skillet mixture and toss for a minute or two to heat
through. Remove the skillet from the heat and toss in the Parmesan
cheese. Serve hot, topping each serving with a dollop of the ricotta
cheese.
.
Nutritional Facts (per 2-cup serving)
Calories: 379
Carbohydrates: 41 g
Fiber: 6.5 g
Fat: 10 g
Sat. Fat: 3.1 g
Cholesterol: 80 mg
Protein: 33 g
Sodium: 945 mg
Calcium: 367 mg
Diabetic exchanges: 2 starch, 1 vegetable, 3 medium-fat meat
