Cooking Instructions
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Step 1
Cook the
Pappardelle Pasta (1 pckg)
in salted water according to the package.
Step 2
Heat a heavy bottom skillet over medium high heat. Once hot, add
Canola Oil (1 Tbsp)
and the
Hot Italian Chicken Sausages (2)
and cook for 3 minutes until it starts to brown.
Step 3
Add the
White Mushrooms (2 1/3 cups)
and cook for another 3 minutes until soft. I like to add a tablespoon of butter here because I'm bad. You can pretend you didn't hear that.
Step 4
Add the
Garlic (2 cloves)
and
Crushed Red Pepper Flakes (1 pinch)
and cook until fragrant, about 30 seconds. Add the
Spinach Leaves (2 cups)
and cook until it's wilted.
Step 5
Add some
Lemon Juice (to taste)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
Step 6
Toss the noodles and sausage mix together in a bowl. Present on a plate with a dollop of
Part-Skim Ricotta Cheese (to taste)
,
Parmesan Cheese (to taste)
and
Italian Flat-Leaf Parsley (to taste)
. Enjoy!
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