Pappardelle Pasta (1 pckg)
in salted water according to the package.
Heat a heavy bottom skillet over medium high heat. Once hot, add
Canola Oil (1 Tbsp)
Hot Italian Chicken Sausages (2)
and cook for 3 minutes until it starts to brown.
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.
Garlic (2 cloves)
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.
Lemon Juice (to taste)
Salt (to taste)
Ground Black Pepper (to taste)
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)
Italian Flat-Leaf Parsley (to taste)