Pasta with Meatballs and Spinach
Ingredients
- Original ingredient list from Cook’s Illustrated:
- 1 T olive oil
- 1 lb hot or sweet Italian turkey sausage, casings removed
- 3 cloves minced garlic
- 2 1/4 c low-sodium chicken broth
- 2 1/4 c water
- 8 oz (2 1/2 c) penne pasta
- 1/2 c oil-packed sun-dried tomatoes, rinsed and chopped fine
- 6 oz fresh baby spinach
- 1/2 c grated Parmesan cheese
- 1/4 c pine nuts, toasted
- Adjusted ingredient list (exactly what I used):
- 1 T vegetable oil
- 3 cloves garlic, minced
- 2 c low-sodium chicken broth
- 1 (14 oz) can diced tomatoes
- 1/4 c sun-dried tomatoes, chopped
- 1 c water
- 1/2 t salt
- 12 oz cellentani pasta (spiral tubes)
- 12 oz (about 12) meatballs
- 5 oz fresh baby spinach
- 1/2 c grated Parmesan cheese
- 1/4 c pine nuts, toasted
Preparation
If you're using sausage, heat oil in 12-inch skillet. Add sausage and cook until lightly brown. Add garlic and cook for about 30 seconds.
If using precooked meat/meatballs or beans, begin here: Heat oil in 12-inch skillet. Add garlic and cook for about 30 seconds.
Next, add broth, tomatoes, water and pasta to the skillet. Bring to simmer. Cook, stirring often, until pasta is al dente and liquid has thickened slightly. Add more water as needed. With a few minutes to go, tuck the meatballs into the pasta and sauce. Total simmering time is about 15 minutes.
Remove from heat. Add spinach, a handful at a time, and gently stir it in. Stir in Parmesan cheese and pine nuts. Taste; add salt and pepper as needed. Sprinkle more cheese on top as desired. Serve with crusty bread to soak up the sauce.
Original recipe is from Cook's Illustrated.
Featured Recipes
Rhubarb & Strawberry Crisp
Combine tart rhubarb with sweet strawberries, add a streusel topping, and bake until bubbly. Dessert doesn’t get easier—or more classic—than this. Serve warm with a scoop of vanilla ice cream. You’re sure to get rave reviews!
Farro Salad with Grilled Vegetables
Chewy farro grains are delicious in this autumn-y salad. Recipe yields enough for dinner for 2 to 4 with some left for a couple of lunches. To do this, make the base with dressing, farro, and grilled veggies. Add fresh veggies to the base as you go.
Pecan and Dark Chocolate Chip Cookies
Roasting amps up the flavor in everything including pecans. Chef Kurt's attention to detail takes a traditional chocolate chip cookie to another level of yum!
Onion Soup
Onions, the simplest of pantry staples, mingle with butter, broth, and herbs to become luxuriously smooth and delicious. Add "homemade" croutons and a blend of cheeses to make a complete and satisfying meal.