Of Food And Love: Vermicelli with Sausage and Spinach

I did it again.  Stuck my nose in that magazine and found another great recipe.  Buying that mag wasn’t a waste of money at all.  (feeling better about spending nearly $10 on pretty photos and potential culinary disasters)

Nothing says yum, more efficiently than sausage and noodles.  Really.

I used turkey sausage, but please, use what type you prefer.  Looking for healthy alternatives in my cooking is a priority of mine. ( it doesn’t mean my meals are all super healthy, but I do try to find *healthier* options).  If you’re looking for an even better substitute, health wise, throw in some chicken instead of the sausage.

After sauteing the sausage, garlic and onion in olive oil, pour in 2-cans of low sodium chicken broth and 1/4 cup water (or if you make your own, even better).  Get it boiling and drop in the vermicelli.

Only 3 minutes of boiling those noodles, leaving them quite al dente.  Lastly, your spinach…and 1/3 cup of whipping cream.

It should leave your Dutch oven looking like this and your kitchen smelling divine.  A 30 minute meal about to come to rest on your table…

We dipped in our homemade bread to sop up the broth. *slurp*

My kids loved it.  Spinach and all.  And the leftovers…well, we polished those off the next day.

Vermicelli with Sausage and Spinach  courtesy of:: Better Homes and Gardens
serves 4-6

2 tsp olive oil
1 lb cooked smoked sausage, halved
3/4 chopped onion (1 large)
2 large cloves garlic, chopped
2 14.5-oz cans reduced-sodium chicken broth
8-oz dried vermicelli or angel hair pasta, broken in half
1/4 tsp ground black pepper
1/3 cup whipping cream

01. In a 4-qt Dutch oven hear oil over medium-high heat.  Add sausage, onion, and garlic; cook and stor until sausage is light brown and onion is tender.
o2.  Add broth and 1/4 cup water to Dutch oven; bring to boiling.  Add pasta; cook for 3 minutes, stirring frequently.  Add spinach and pepper; cook 1 minute more or until spinach wilts.  Stir in cream.  Serve up!!