New Videos: Final Entry

Sausage Spinach Penne

This was my favorite recipe submitted for Lea & Perrin's.  It was one of only seven lunch videos submitted.  It's a healthy blend of turkey sausage meatballs, penne pasta, spinach and roasted red peppers.  Its easy to make, healthy and colorful.  Enjoy!

Sausage Spinach Penne

Prep Time:  10 minutes / Cook Time: 20 minutes / Servings: 4

Ingredients:

• 6 ounces baby spinach, washed and stemmed
• 3/4 cup shredded parmesan cheese
• 1 medium red bell pepper
• 2 green onions, chopped
• 3 tbsp. olive oil
• 8 ounces penne pasta
• 8 ounces sliced white mushrooms
• 1 pound sweet Italian turkey sausage, casings removed
• 1/4 cup Lea & Perrins Worcestershire sauce
• 1/2 tsp. fresh ground sage
• 1 tsp. salt
• 1 tsp. ground black pepper

Steps:

1. Boil the pasta in a large pot of salted water until soft. Drain and set aside.
2. Cut the red bell pepper in half lengthwise and remove seeds. Turn gas burner or grill on high heat and place the peppers directly on the flame. Burn for about 5 minutes on each side, until blackened and roasted. Cut into lengthwise strips and set aside.
3. Place the sausage in a large mixing bowl. Add sage, 1/2 tsp. each salt and pepper, onions and Worcestershire sauce. Mix until combined.
4. Heat 2 tbsp. olive oil in a large skillet. Using a melonballer, scoop mini meatballs into the skillet and cook on medium heat until browned on all sides, about 5-7 minutes. Cook in batches if needed.
5. Heat 1 tbsp. olive oil in a separate skillet. Add mushrooms, season with 1/2 tsp. each salt and pepper and cook on medium heat until browned, about 7-10 minutes. Remove from heat and set aside.
6. To serve: In a large mixing bowl, combine spinach, roasted red pepper, mushrooms, meatballs, parmesan cheese and penne. Toss together and serve.