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Turkey Sausage & Spinach Penne

July 8, 2016



INGREDIENTS
  • 8 oz Marzetti Frozen Pasta® Penne Rigati with Whole Grain
  • 3/4 cup Marzetti® Champagne Vinaigrette
  • 6 oz Turkey sausage
  • 8 oz Cremini mushrooms, halved
  • 8 oz Baby spinach leaves or arugula
  • 1 cup Grape tomatoes, halved
  • 1/2 cup Pine nuts, toasted
  • 1/2 cup Goat cheese, crumbled
Preparation

Preheat oven to 375°F. Bring a large pot of water to a boil. Lightly mist a baking sheet with non-stick vegetable oil spray.

Crumble or cut turkey sausage into bite-size pieces, place on prepared baking sheet and cook in oven 10 minutes or until cooked thoroughly. Transfer sausage to a large serving bowl. To same baking sheet, add mushrooms and roast 4 to 6 minutes or until mushrooms are tender.

To boiling water, add Marzetti Frozen Pasta® Penne Rigati with Whole Grain and cook according to package directions. Drain pasta.

Add hot pasta, mushrooms, spinach, and tomatoes to mixing bowl with sausage. Add Marzetti® Champagne Vinaigrette and gently toss to combine.

Top with pine nuts and cheese. Serve.


turkey-sausage-spinach-penne

EASY IDEA

Try Marzetti® Slaw Dressing as an ingredient in Buffalo Chicken Wraps.

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