Farfalle With Sausage, Pine Nuts, Tomatoes & Spinach

• 12 ounces farfalle pasta (bowtie)
• 1 lb hot Italian turkey sausage (removed from casings)
• 1/4 - 1/2 cup olive oil
• 2 tablespoons minced garlic
• 1/2 cup pine nuts
• 1 small onion
• 1/2 teaspoon red pepper flakes
• 12 ounces sliced mushrooms
• 6 ounces sun-dried tomatoes (softened and julienned)
• 1 pint cherry tomatoes, halved
• 6 ounces fresh Baby Spinach
• 3/4 cup grated parmesan cheese (more for sprinkling on top)
• salt & pepper

1. Cook farfalle according to package directions. Drain.
2. Heat olive oil in a large, heavy skillet.
3. Add garlic, and saute until fragrant (about 3 minutes).
4. Add pine nuts to garlic, and saute 5 minutes.
5. Add onion, saute until soft (3 minutes).
6. Add mushrooms and saute 3 minutes.
7. At this point you may need to add more olive oil if mixture is dry.
8. Add red pepper flakes, sun-dried tomatoes, and cherry tomatoes, and salt & pepper to taste. Saute mixture while sausage is browning, stirring occasionally.
9. In a separate skillet, brown sausage until cooked through. Add sausage to vegetable mixture. Blend well, and saute until mixture is moist but not soupy.
10. Fold spinach into the mixture. Remove from heat once spinach begins to wilt.
11. In a large bowl, combine farfalle and sausage/vegetable mixture.
12. Stir in parmesan cheese. Blend well.
13. Spoon into pasta bowls or plates and top with additional parmesan cheese.

pasta, hot italian turkey sausage, olive oil, garlic, pine nuts, onion, red pepper, mushrooms, tomatoes, cherry tomatoes, spinach, parmesan cheese, salt

Taken from www.food.com/recipe/farfalle-with-sausage-pine-nuts-tomatoes-spinach-268666 (may not work)