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Vermicelli with Sausage and Spinach

 

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

 

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This page created October 2010