Stove Top Pasta

• 8 ounces, weight Whole Wheat Noodles
• 3 cloves Garlic, Chopped
• 1/4 cups Onions, Chopped
• 1 pound Italian Turkey Sausage
• 4 cups Sliced Mushrooms
• 1 can (28 Oz. Can) Diced Tomatoes
• 1 pound Frozen Spinach
• 1 cup Fat-free Ricotta Cheese
• 1/4 cups Fresh Basil
• 1 cup Part Skim Mozzarella Cheese, Plus Extra For Garnish
• 1/4 teaspoons Salt

1. Bring a large pot of water to a boil and place noodles in.
2. Cook until al dente (according to package instructions for al dente) which means the noodles should be just a little hard.
3. While pasta is boiling, coat a large nonstick skillet with cooking spray and heat over medium-high heat.
4. Add garlic and onions and cook until soft.
5. Add sausage.
6. Crumble and cook until browned, about 4 minutes.
7. While sausage is browning, heat up a small skillet with cooking spray.
8. Add mushrooms.
9. Cook until mushrooms are soft.
10. Add mushrooms, tomatoes and drained spinach to the sausage mixture.
11. Reduce heat.
12. While mixture is cooking, mix ricotta cheese, basil and mozzarella cheese in a small bowl.
13. Add the cheese mixture to the sausage/veggie mix.
14. Stir well and cook for an additional 5 minutes.
15. Pour over the noodles.
16. Garnish with a tablespoon of mozzarella cheese, additional basil and salt to taste and enjoy!

noodles, garlic, onions, italian turkey sausage, mushrooms, tomatoes, frozen spinach, ricotta cheese, fresh basil, mozzarella cheese, salt

Taken from tastykitchen.com/recipes/main-courses/stove-top-pasta/ (may not work)