Fusilli With Creamy Spinach Sauce

Recipe Ingredients

		Salt - as needed
1 lb	454g / 16oz	Fusilli pasta
1 1/2 lbs	681g / 24oz	Mild Italian turkey sausage
1/2 cup	118ml	Marsala wine
1/2 teaspoon	2.5ml	Chopped garlic
1		Frozen leaf or chopped spinach - (10 oz)
1		Chicken broth - (14 oz)
1/2 cup	118ml	Low-fat milk
2 tablespoons	30ml	Flour
		Freshly-ground black pepper - to taste
1/4 cup	36g / 1.3oz	Grated Parmesan cheese - for garnish
		Chopped fresh basil - for garnish

Recipe Instructions

Bring large pot of salted water to boil and cook fusilli according to package directions until al dente, 10 to 12 minutes. Drain and set aside in serving bowl.

Remove sausage from casing and break into chunks; each sausage should yield 6 to 8 pieces. Cook sausage in large skillet over medium-high heat, turning so all sides brown, about 10 minutes.

Add wine and continue to cook, stirring occasionally until all liquid has evaporated, 3 to 4 minutes. Add garlic and spinach. Break apart spinach as it cooks. Continue cooking until most of liquid from spinach has evaporated.

Whisk together broth, milk and flour in bowl until flour has dissolved. Add to skillet and combine well with spinach and sausage. Cook over high heat, stirring occasionally until sauce just begins to boil. Reduce heat and simmer, covered, about 5 more minutes. Season with salt and pepper to taste.

To serve, pour sauce atop pasta in bowl and sprinkle with some cheese. Garnish with basil and pass remaining cheese at table.

This recipe yields 4 servings.

Each serving: 620 calories; 1,406 mg sodium; 115 mg cholesterol; 16 grams fat; 87 grams carbohydrates; 44 grams protein; 0.67 gram fiber.

Source:
The Los Angeles Times, 02-09-2000

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