Skillet Wagon Wheel Pasta

from America’s Test Kitchen Healthy Family Cookbook

Italian chicken sausage can be substituted for the turkey sausage.  The spinach may look like too much at first but it wilts down substantially as it cooks.

1 1/2 t. olive oil

1 onion, minced

8 ounces, sweet Italian turkey sausage, removed from its casing

3 garlic cloves, minced

2 t. all-purpose flour

8 ounces wagon wheel (or rotelle) pasta

3 c. low sodium chicken broth

5 ounces baby spinach (about 5 cups)

1 c. grated Parmesean cheese (about 2 ounces)

1/2 c. frozen peas, thawed

salt and pepper

Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering.  Add the onion and cook until softened, about 5 minutes.  Stir in the sausage and cook, breaking up the meat with a wooden spoon, until no longer pink about four minutes.  Stir in the garlic and cook until fragrant, about 30 seconds.  Stir in the flour and cook for one minute.

Sprinkle the pasta evenly over the sausage.  Stir in the broth, cover and bring to a simmer.  Reduce the heat to medium-low and continue to cook, stirring occasionally, until the pasta is tender, about 10 minutes.

Stir in the spinach, one handful at a time, until wilted, about 2 minutes.  Off the heat, stir in the parmesean and peas.  Season with salt and pepper to taste and serve.