A quick yet satisfying meal combining tender pasta with the rich flavors of sautéed kielbasa in a creamy sauce.
Ingredients
Scale:
8 oz penne pasta (or your choice of pasta, such as fusilli or rotini)
14 oz kielbasa sausage, sliced (substitute with turkey kielbasa for a lighter version)
1 medium onion, diced
1 bell pepper, diced (red or green)
2 cups fresh spinach leaves (or kale for added nutrients)
3 cloves garlic, minced
2 cups chicken broth (homemade or low-sodium)
1 cup heavy cream (or half-and-half for a lighter option)
1 tsp Italian seasoning (or a mix of dried basil, rosemary, and thyme)
Salt and pepper to taste
½ cup grated Parmesan cheese (optional)
Fresh parsley, chopped (for garnish)
Instructions
In a large skillet over medium heat, add the sliced kielbasa. Cook for about 5 minutes, stirring occasionally, until browned.
Add the diced onion and bell pepper to the skillet. Sauté for another 3-4 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer. Add the pasta and Italian seasoning, then cover the skillet. Cook for about 10-12 minutes, stirring occasionally.
Once the pasta is cooked, reduce the heat to low and stir in the heavy cream. Add the spinach and cook for an additional 2-3 minutes until wilted.
Season with salt and pepper to taste. Stir in the grated Parmesan cheese if desired.
