BOWL OF PELINI

2 cups bow tie pasta (7 oz) uncooked

1 pkg Italian Sausage ( if using links, remove casings)

1 6 oz pkg baby spinach

1/2 cup frozen green peas, thawed

1 can (14 1/2 oz)diced tomatoes with basil, garlic, oregano undrained ( I think pureed tomatoes would be better if you like it more saucy)

shredded cheeses and parmesan

Cook pasta according to package. Meanwhile, crumble meat into large deep skillet. Cook on med high heat til cooked through, stirring occasionally, drain.

Add spinach and tomatoes to pan and cook 2 minutes or until spinach is wilted, stirring occasionally. Remove from heat and add peas then cover to keep warm.

Drain pasta, place in serving bowl. Add meat mixture and cheeses, mix lightly.

This recipe was pretty bland on it’s own and I added about 3 cloves of chopped garlic to the meat while browning it. I also added some salt and pepper to the sauce. Basically season to your tastes.

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