This was a quick way to incorporate a bag of fresh spinach from the farm share into a hearty, filling meal on a busy night.
Spinach Sausage Alfredo Tortellini1 pound Italian sausage (you'll only need half, so save the rest for . . . . pizza?)
5-6 mushrooms, finely chopped if your eaters don't care for mushrooms, otherwise chunked
1 package cheese tortellini
1 bag fresh spinach, sliced into thin strips
1 cup prepared Alfredo sauce
Start your pasta water heating, and preheat a large skillet over medium heat. sauté the sausage until browned, then drain. Set aside half of the cooked sausage for another use (if you put it in a zip top bag in the freezer, you can use it to make a sausage pizza. Just a thought). Meanwhile, cook the tortellini according to the package directions.
Add the mushrooms to the sausage, stir to coat with fat, and let cook 5 minutes. Add spinach to the skillet, stir to combine, and cover, stirring occasionally, until wilted, about 5 minutes.
Turn skillet to low. Add Alfredo sauce to the skillet. When the tortellini is cooked, save out 1 cup pasta water, the add the drained tortellini to the skillet. Stir to combine. If the sauce seems too thick, add some of your reserved pasta water. Serve with shake shake on the side.
This post is linked with What's In The Box at In Her Chucks.