1/4 cup diced green onion
1 lb milk Italian sausage
6 cups low sodium chicken broth
12 oz penne pasta
3 cups peeled and diced butternut squash
3 cups coarsely chopped fresh spinach
1 cup shredded mozzarella cheese
salt and pepper to taste
freshly grated parmesan cheese
Directions:
- In a large 12-inch nonstick skillet, combine the green onion and sausage. Cook over medium heat, breaking up the meat into small pieces, and cooking until the sausage is cooked through, 5-7 minutes. Scrape the mixture to a plate and return the skillet back to the heat.
- Add the chicken broth and pasta and bring to a boil. Lower the heat to a simmer, and cook for about 8 minutes, stirring often to prevent sticking and the pasta clumping together. Stir in the squash and simmer 5-7 minutes longer until the squash and pasta are both tender. As the squash breaks down, it will help bring a creaminess to the sauce and pasta so add more liquid, if necessary, while cooking if the mixture seems dry.
- Stir in the spinach and cook for 1-2 minutes until the spinach is wilted. Add the sausage/green onion mixture back to the skillet and stir in the mozzarella cheese and add salt and pepper to taste.
- Off the heat, cover the skillet with a lid or foil and let the pasta sit for 5-10 minutes. Give it a good stir and serve with freshly grated Parmesan cheese, if desired.
*Adapted from Mels Kitchen Cafe
