Beef / Pork

Linguine Fine with Garlic Pork Sausage and Spinach is for Dinner.

Linguine Fine with Garlic Pork Sausage and Spinach takes 10 minutes to prepare.

Linguine Fine with Garlic Pork Sausage and Spinach takes 20 minutes to cook.

Linguine Fine with Garlic Pork Sausage and Spinach makes 4 servings.

The ingredients for Linguine Fine with Garlic Pork Sausage and Spinach are:

1/2 pound Garlic & Wine Pork sausage, casing removed,crumbled
5 ounces baby spinach, fresh
1 tablespoon olive oil
6 cloves garlic, chopped
1/2 (16 ounce) package Linguine Fini (De Cecco)
1/2 teaspoon black pepper
Parmesan Cheese, shredded, 3 tbsp
Spinach, fresh, 5 oz
Butter, salted, 1 tbsp
Kosher salt, 2 tsp
Pepper, black, 1 tbsp

Here is how you make Linguine Fine with Garlic Pork Sausage and Spinach:

Cook pasta in rapidly boiling salted water as directed on the package, until al dente. Drain in a colander, reserving 2 cups of pasta water. Toast the panko crumbs in a small skillet using 1/2 tablespoon of the butter. Set aside.In sauce pan, saut? sausage until brown. Drain excess oil. Add garlic and cook for a minute more. Add the pasta water, and incorporate the parmigiana cheese until the cheese is dissolved. Add pasta until coated in the sauce. Add spinach leaves and stir until they are also in the mixture and wilted. Cover for a minute if needed to cook spinach. Toss in panko crumbs and serve. Number of Servings: 4Recipe submitted by SparkPeople user TPM1976.

The nutritional information for Linguine Fine with Garlic Pork Sausage and Spinach is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 359.8

• Total Fat: 12.3 g
• Cholesterol: 20.3 mg
• Sodium: 1,375.3 mg
• Total Carbs: 50.9 g
• Dietary Fiber: 3.3 g
• Protein: 12.8 g

Linguine Fine with Garlic Pork Sausage and Spinach is Italian cuisine.