Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.


"Marriage, like spinach and opera, was something I had never thought I would like." -Jasper Fforde, Lost in a Good Book

The refrigerator light goes on...

Sausage gets a bad rap. It's like almost any ingredient: it can be made bad but also too much of a good thing isn't always good. Using great quality, flavorful sausage in this recipe is a good example. An ounce, cooked slowly to enhance the flavor, goes a long way and is even better with the combined flavors of spinach, mustard and parmesan.

Use a good quality Italian flavored sausage for this dish. Of the national brands, Applegate farms is a good choice, with no preservatives and a bit lower sodium. Use what you need and freeze the rest.



Fusilli with Sausage and Spinach

Servings: 2 | Serving size: 2 ounces pasta with veggies and sausage

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipes makes good leftovers.

4 quarts water
4 ounces whole wheat or gluten-free fusilli
2 ounces smoked Italian sausage (choose the lowest sodium) (small dice)
1 large white onion (thinly sliced)
1/8 tsp tarragon
1/4 cup no salt added vegetable stock
1/2 tsp honey
2 tsp coarse ground mustard
4 ounces fresh spinach
2 ounces Parmigiano-Reggiano (grated)

Fusilli with Sausage and Spinach recipe from Dr. Gourmet
Place the water in a saucepan over high heat.

When the water boils, add the pasta.

Cook for 12-15 minutes or until al dente.

Place a large skillet over high heat and add the sausage. Stir frequently and reduce the heat to medium, cooking the sausage slowly for about 10 minutes.

Add the onion and cook, stirring frequently, for about 10 minutes. Adjust the heat so that the onions cook slowly and turn a light brown.

Add the tarragon, stock, honey and mustard. Toss well.

Add the cooked pasta, reserving about 1/2 cup of the water the pasta was cooked in, and the spinach.

Cook for 1 minute, stirring frequently until the spinach is wilted.

While tossing, add 1/4 cup to 1/2 cup of the pasta water to the pasta to make a creamy sauce.

Serve immediately topped with the grated parmesan.

Nutrition Facts

Serving size: 2 ounces pasta with veggies and sausage

Servings: 2

Amount Per Serving

Calories 428 Calories from Fat 116
% Daily Value
Total Fat 13g 20%
    Saturated Fat 5g 21%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 27mg 9%
Sodium 518mg 22%
Total Carbohydrates 63g 20%
    Dietary Fiber 8g 30%
    Sugars 9g
Protein 20g
Vitamin A 104% Vitamin C 43%
Calcium 32% Iron 25%
Vitamin K 275 mcg Potassium 851 mg
Magnesium 155 mg