Vermicelli with Sausage and Spinach

  • Start to finish: 25 minutes
  • Makes: 4 to 6 servings
  • 1 pound cooked smoked sausage,
         halved lengthwise and cut into 1/2-inch slices
  • 3/4 cup chopped onion (1 large)
  • 2 large cloves garlic, chopped
  • 2 teaspoons olive oil
  • 2 14-ounce cans reduced-sodium chicken broth
  • 1/4 cup water
  • 8 ounces packaged dried vermicelli or angel hair pasta, broken in half
  • 1 9-ounce package fresh prewashed baby spinach
  • 1/4 teaspoon black pepper
  • 1/3 cup whipping cream

Vermicelli with Sausage and Spinach

1. In a 4-quart Dutch oven cook sausage, onion, and garlic in hot oil over medium-high heat until sausage is lightly browned and onion is tender.

2. Add broth and water to Dutch oven; bring to boiling. Add pasta; cook for 3 minutes, stirring frequently. Add spinach and pepper; cook about 1 minute more or until spinach wilts. Stir in cream. Serve immediately.

Per 1-3/4 cups, 689 cal., 43 g total fat (16 g sat. fat, 0 g trans fat), 97 mg chol., 1,470 mg sodium, 50 g carbo., 4 g fiber, 26 g pro. Exchanges: 1 Vegetable, 3 Starch, 2 High-Fat Meat, 5 Fat


Love Those Leftovers

These tips will transform one night's extras into a fresh meal.

  • Cook up a pasta. Use the recipe above as a guideline, omitting the smoked sausage. Stir in reheated leftover cooked meat when you add the spinach.
  • Toss up a salad. Add roasted meat to fresh lettuces, vegetables, a sprinkling of cheese, and your favorite salad dressing.
  • Stir up a soup. Cook pasta in beef or chicken broth until tender, adding frozen vegetables the last few minutes of cooking time. Add leftover meat; heat through.
  • Fashion some French bread sandwiches. Sliced lengthwise, the long loaves are great for piling with leftover meat and topping with cheeses. Run under the broiler for terrifically tasty open-face sandwiches.
  • from:
    Better Homes and Gardens® New Cook Book, 15th Edition
  • by Better Homes and Gardens
  • Wiley 2010
  • Hardcover (Binder); $29.95; 660 pages
  • ISBN-10: 0470556862
  • ISBN-13: 978-0-470-55686-31
  • Reprinted by permission.

Buy Better Homes and Gardens® New Cook Book, 15th Edition


Better Homes and Gardens®
New Cook Book, 15th Edition


This page created October 2010

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home