Sausage and Spinach Penne Skillet

Ingredients

• 1 tablespoon olive oil
• 1 pound Italian-style turkey sausage, casings removed
• 3 medium garlic cloves, minced finely
• 3 1/2 cups water
• 2 1/2 cups low-sodium chicken broth
• 1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped fine
• 1/2 teaspoon salt
• 12 ounces (about 3 1/2 cups) penne pasta
• 1 (6-ounce) bag baby spinach
• 1/2 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts

Directions

1. Heat the oil in a 12-inch nonstick skillet over medium heat until hot and add in the sausage. Cook until lightly browned and no longer pink about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
2. Stir in the water, broth, sun-dried tomatoes, and 1/2 teaspoon salt, then add in the pasta.
3. Increase the heat to medium-high and cook at a strong simmer, stirring often, until the pasta is tender and the liquid has thickened, about 15-18 minutes (if you find the liquid is absorbing too quickly and the pasta is still undercooked, add a bit more water in small amounts until the pasta is cooked thoroughly).
4. Stir in the spinach, a handful at at time, and cook until wilted. Off the heat, stir in the cheese and pine nuts. Season with salt and pepper to taste and serve immediately