Servings: 4 Yield: 8 cups Active Time 30 mins Total Time 30 mins
1. Cook 12-oz. penne pasta according to package directions. Drain, reserving 1/4 cup cooking liquid. Meanwhile, in a very large skillet cook 8-oz. bulk Italian sausage and 1 large minced garlic clove in 1 Tbs. olive oil over medium-high heat until browned, using a wooden spoon to break up the meat as it cooks. Spoon off and discard the fat in the skillet. Add 5-oz. baby spinach, and toss until wilted. Stir in 1 1/2 cups jarred marinara sauce and 1/4 cup heavy cream. Bring to a simmer. Stir in the pasta and reserved cooking water. Toss to combine. Sprinkle with grated Parmesan cheese, if desired.
Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 635, Fat, total (g): 30, chol. (mg): 62, sat. fat (g): 11, carb. (g): 72, Monounsaturated fat (g): 12, Polyunsaturated fat (g): 4, Trans fatty acid (g): , fiber (g): 6, sugar (g): 8, pro. (g): 21, vit. A (IU): 3105, vit. C (mg): 13, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 6, Pyridoxine (Vit. B6) (mg): , Folate (µg): 84, Cobalamin (Vit. B12) (µg): 1, sodium (mg): 865, Potassium (mg): 469, calcium (mg): 80, iron (mg): 5, Percent Daily Values are based on a 2,000 calorie diet.