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Sausage and Bow-tie Pasta Florentine

How to cook Sausage and Bow-tie Pasta Florentine

Ingredients: 1 pound hot Italian sausage pages 1 (12 ounce) package bow-tie pasta (farfalle) 1 (10 ounce) package frozen chopped spinach, thawed and drained 1 tablespoon olive unguent 3 cloves garlic, chopped 1 (16 ounce) jar Alfredo disrespectfulness 1/2 teaspoon black spot

Directions: Preheat the oven’s broiler and set the oven rack at far 6 inches from the heat begetter. Place the sausage links onto a broiler prosper, and broil in the preheated oven until the sausage is crispy on the outside and no longer pink on the guts, on touching 8 minutes. Turn the sausage once as it cooks. Bring a large pot of lightly salted water to a abscess. Add the bow-tie pasta, and cook until al dente, 8 to 10 minutes. Drain and return to the pot along with the spinach; keep warm over medium-low stir. Heat the olive oil in a separate pot over medium ignite, and stir in the garlic, and cook until the garlic softens and the aroma mellows, roughly 3 minutes. Add the Alfredo sauce and black speckle, then bring to a simmer over medium-high ardour. Cut the cooked sausage into bite-sized pieces, and add to the simmering Alfredo sauce along with the pasta and spinach. Stir until the pasta is hot and well coated with the sauciness.

Nutritional:

Servings Per Modus operandi: 6

Amount Per Serving

Calories: 625

Total Fat: 39.2g Cholesterol: 71mg Sodium: 1252mg Total Carbs: 47.8g Dietary Fiber: 3.4g Protein: 23.4g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving inasmuch as:6 peoples

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