Prep Time | 15 min Total Time | 30 min Servings 4
½ lb pasta
1 tbsp olive oil
1 lb loose turkey sausage
½ onion, diced
1 can chicken broth
1 tbsp butter
½ lb baby spinach leaves
½ cup Traina Bakers Fruit Medley
½ cup chopped, toasted walnuts
¼ cup minced parsley
¼ cup minced basil
¼ cup grated Parmesan cheese
While the pasta is cooking, add olive oil to a sauté pan. When the oil is hot, sauté turkey sausage until browned. Remove sausage from pan and add diced onion and sauté for 4 minutes until onion becomes translucent. Add garlic and continue cooking for 3 minutes.
Slowly add chicken broth and sausage to the pan. Simmer for 5-7 minutes until sauce begins to thicken, stir in butter.
Turn off the heat.
Cook pasta, drain (reserving some water).
Add the spinach to the sauté pan, then top with hot pasta. Stir well, cooking the spinach with the hot pasta. Toss mixture with sun dried fruit, walnuts, herbs and top with cheese. Add pasta water to the sauce if neede. Serve hot.