Meal Planning Week 1 continued

2.      Vermicelli (Spaghetti) with Sausage and Spinach (Better Homes and Gardens New Cookbook, 15^th addition):

What You Will Need:

-          1 Pound cooked smoked sausage, halved lengthwise and cut into ½ inch slices ( I used Kielbasa)

-          ¾ C chopped onion (1 large)

-          2 Large cloves garlic, chopped

-          2 tsp. olive oil

-          2 14-oz cans reduced sodium chicken broth

-          ¼ C. water

-          8 oz packaged dried vermicelli or angel hair pasta, broken in half (we used regular gluten free spaghetti because that is what we had)

-          1 9-oz package fresh prewashed baby spinach

-          ¼ tsp. black pepper

-          1/3 C. whipping cream

Preparing the Pasta:

1.       In a 4-qt. pan cook sausage, onion, and garlic in hot oil over medium-high heat until sausage is lightly browned and onion is tender.

2.       Add broth and water to pan; bring to boiling. Add pasta (gluten free pasta may take longer to cook and may also cause the sauce to thicken even more, but that is ok!)  cook until pasta is soft, stirring frequently. Add spinach and pepper; cook about 1 minute more or until spinach wilts. Stir in cream. Serve immediately. (We didn’t eat this right away and it was fine using it as leftovers. I was worried about the spinach, but it turned out great).

Ben and I both gave it a 7.5. It was good, but not our favorite; it was very similar to alfredo pasta.