Tomato & Spinach Pasta Toss

This is what we had for dinner tonight. It's a recipe I saw in a magazine and happened to have everything on hand. It was a huge hit. Even Wil, who doesn't like cooked spinach, liked it. You should try it too!


Tomato & Spinach Pasta Toss

2 cups rotini or penne pasta, uncooked

1/2 lb. hot or mild Italian sausage, casing removed

1 pkg. (6 oz.) baby spinach leaves (7 cups)

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

2 Tbsp. Grated Parmesan Cheese

COOK pasta as directed on package.

MEANWHILE, crumble meat into large deep skillet. Cook on medium-high heat 10 to 12 min. or until cooked through, stirring occasionally; drain. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm.

DRAIN pasta. Add to skillet along with the cheeses; toss lightly.

(also found on kraftfoods.com)

*If you follow the recipe exactly, it's a 6 point dinner. If you sub the sausage for a turkey sausage, that would make it healthier because it would lower the fat.