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

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