Tuesday, April 29, 2008

Tomato and Spinach Pasta Toss

I have made this recipe twice since the Spring Kraft Foods magazine came out! I love it! The flavor is amazing and it's so quick and easy! Working night shift with a husband that works day shift is really difficult, and some nights we only have a short period of time to get dinner cooked so we can eat. This one definitely makes the dinner dash less of a challenge!

2 cups rotini or penne pasta, uncooked
1/2 lb. hot or mild Italian sausage, casing removed
1 pkg. (6 oz.) baby spinach leaves (7 cups)
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. KRAFT 100% Grated Parmesan Cheese

COOK pasta as directed on package.MEANWHILE, crumble meat into large deep skillet. Cook on medium-high heat 10 to 12 min. or until cooked through, stirring occasionally; drain. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm.DRAIN pasta. Add to skillet along with the cheeses; toss lightly.

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