Recipe

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• 2 tbsp extra virgin olive oil (divided )
• 3 garlic cloves (minced )
• 5 oz fresh spinach
• 1 medium zucchini (chopped )
• salt (to taste)
• pepper (to taste)
• 1 1/2 lbs italian turkey sausage (casing removed )
• 1/2 tsp crushed red pepper flakes (1 tsp if you like it hot!)
• 1 (15 oz) can italian stewed tomatoes (drained and chopped )
• 1 1/2 cups fat-free half-and-half
• 12 oz whole wheat penne (or pasta of your choice)

• 1 In a large 12 inch deep fry pan or skillet, cook spinach and garlic in 1 tablespoon olive oil over medium heat. Cook until spinach is wilted (approximately 5 minutes).
• 2 Transfer spinach to cutting board to cool. When cool, chop spinach.
• 3 In hot skillet, add the other tablespoon olive oil.
• 4 Add chopped zucchini.
• 5 Salt and pepper, to taste.
• 6 Cook until lightly browned (about 3 minutes). Set zucchini aside.
• 7 Turn heat to medium high.
• 8 Add sausage and crushed red pepper.
• 9 Cook until browned (about 7 minutes). Drain if you like; I don't because turkey sausage is generally pretty lean.
• 10 Add tomatoes, zucchini, spinach, and half and half.
• 11 Cook on medium high for ten minutes; reduce heat to low.
• 12 Meanwhile, boil water and cook pasta.
• 13 Drain pasta (do not rinse) and add to sausage mixture.
• 14 Cook on low for about five minutes or until sauce is slightly thickened.