Note: Radiatore pasta is shaped like little radiators. If you cannot find it in your area, any short pasta will work fine.


Ingredients:
16 ounces radiatore or other short pasta (see note)
12 ounces reduced-fat breakfast style (bulk) pork sausage
1 teaspoon bottled minced garlic
8 cups (5 ounces) pre-washed baby spinach leaves, loosely packed
One pint ripe grape tomatoes or cherry tomatoes
1/2 cup part-skim shredded mozzarella cheese or non-fat
1/2 cup shredded Parmesan cheese, or non fat
Salt and black pepper to taste

Directions:
Place pasta in 3-quarts of boiling water and cook until tender, seven to ten minutes. When pasta is done, drain and set aside.

Meanwhile, place sausage in deep, 12-inch non-stick skillet that has a lid. Cook sausage over medium-high heat until it is browned and well crumbled, stirring frequently to break up meat, about seven minutes.

When meat is brown, reduce heat to medium-low and stir in garlic. Add spinach leaves to skillet on top of meat, but do not stir. Cover skillet and cook until leaves are just wilted and still bright green, about four to five minutes.

Meanwhile, cut the tomatoes into quarters and place pieces in a 3-quart or larger serving bowl. Add hot, drained pasta to bowl with tomatoes. Add sausage and spinach to pasta. Sprinkle cheese over bowl and stir and toss until well blended and cheese melts. Season with salt and pepper to taste if desired.



Nutrition information per serving with part-skim mozzarella and regular Parmesan:
Calories: 403
Total Fat: 7g
Saturated Fat: 3g
Cholesterol: 29mg
Protein: 25g
Carbohydrates: 63g
Fiber: 4g
Sodium: 561mg