SAUSAGE & PEPPER PASTA {Weight Watchers!}

This pasta dish has been a favorite of our family's for years now. It's actually a Weight Watchers recipe, so it's low in fat and calories, but I love it because it's so easy and delicious!! The fact that it's also healthy is a nice added bonus. {5 points, 8 servings}

There really is no "sauce" for this pasta but it's still very flavorful! The dish takes just over 20 minutes to put together, but I like to have it simmer for an additional 10 minutes or so, to allow the pasta to absorb the broth and take on the other flavors.

Sausage & Pepper Pasta

1 box Cellentani {or Fusilli or Penne} pasta
1 lb turkey Italian sausage {I love the Jennie-O brand Sweet Turkey Italian Sausage, even though it's just over 1 lb in the package, I put the whole thing in}
about 3 oz {half a 6 oz bag} fresh spinach
1 can chicken broth {14.5 oz}
1 jar sweet roasted red peppers, diced {jars range from 12-16 oz}
1 tsp dried oregano
1 tsp salt
1/4 tsp pepper
Parmesan cheese for topping, if desired

Cool the pasta al dente, according to package directions. {the only place I could find Cellantini pasta was Walmart. It's perfect in this recipe, but Penne works well too.}

Meanwhile, crumble the sausage into a large non-stick skillet and cook, breaking pieces apart as you go. When sausage is no longer pink, add in red peppers, chicken broth, and all the spices. Continue cooking over medium heat. At this point the pasta should be nearly cooked. Add in spinach and put a lid on the pan to wilt the spinach. Stir to incorporate.

When pasta is done, drain it and add it into the skillet as well. At this point, the pasta is technically done, however the leftover sausage juice and broth make for a rather runny "sauce" so I like to turn the heat down to simmer and let it continue to cook for another 10-15 minutes, stirring it occasionally. Remove from heat and take the lid off. Stir just before serving and sprinkle Parmesan cheese on top, if you'd like.