Sonoma Diet - Pasta With Spinach and Smoked Sausage

• 14 lb cooked smoked turkey sausage or 14 lb chicken sausage
• 1 large leek, cut into 1/4-inch slices
• 2 garlic cloves, minced
• 1 teaspoon extra virgin olive oil
• 23 cup reduced-sodium chicken broth
• 0.5 (7 ounce) jar roasted red peppers, drained and cut into thin, bite-size strips
• 8 cups torn fresh spinach
• 6 ounces dry pasta
• 14 cup chopped fresh basil or 1 tablespoon dried basil, crushed
• 14 cup finely shredded reduced-fat parmesan cheese
• 14 teaspoon cracked black pepper

1. Cut the sausage lengthwise into quarters.
2. Slice into 1/4-inch pieces.
3. In a large skillet, cook leek and garlic in hot olive oil until leek is tender.
4. Stir in sausage, chicken broth, and roasted peppers.
5. Bring to boiling; reduce heat.
6. Add spinach.
7. Cook, stirring frequently, for 1 to 2 minutes or just until spinach starts to wilt.
8. Remove from heat.
9. Meanwhile, cook the pasta according to package directions, omitting any oil or salt; drain.
10. Return pasta to saucepan.
11. Add spinach mixture, basil, Parmesan cheese, and black pepper.
12. Toss to coat.
13. Serve immediately.

turkey sausage, garlic, extra virgin olive oil, chicken broth, red peppers, fresh spinach, pasta, fresh basil, parmesan cheese, cracked black pepper

Taken from www.food.com/recipe/sonoma-diet-pasta-with-spinach-and-smoked-sausage-233887 (may not work)