Serves: 4 / Preparation time: 15 minutes / Total time: 30 minutes
1 tablespoon olive oil
3/4 pound sweet Italian pork or turkey sausage (link variety), cut into 1/2-inch-thick slices
2 large garlic cloves, peeled, chopped
1 medium onion, peeled, chopped
2 cans (14 ounces each) fat-free, reduced-sodium chicken broth
1/2 cup water
8 to 12 ounces spaghettini or angel hair pasta (whole wheat or regular)
1 bag (10 ounces) fresh spinach, tough stems removed, coarsely chopped
1/2 cup fat-free half-and-half or light cream or heavy whipping cream
Crushed red pepper flakes to taste
Salt and pepper to taste
2 tablespoons chopped parsley
In a large stockpot, heat the olive oil over medium-high heat. Add the sausage slices and cook 5 minutes, stirring, until they brown.
Add the garlic and cook 1 minute. Add the onion and cook 3 minutes or until it is lightly browned.
Add the chicken broth and water; cover and bring to a boil.
Add the pasta and cook about 5-6 minutes, stirring frequently.
Stir the spinach into the pasta, cover and cook 3-5 minutes or until the pasta is al dente and the spinach is wilted. Stir in the cream and cook 2-3 minutes or until the sauce is slightly thickened and it coats the pasta.
Season with crushed red pepper flakes and salt and pepper to taste. Divide into individual bowls and garnish with a sprinkle of fresh chopped parsley.