Easy side: Combine 2 Tbsp. chopped fresh parsley, 1/4 cup softened butter, and 2 minced garlic cloves. Spread on French bread slices, and bake at 375° until golden brown.
1 (12-oz.) package farfalle (bow-tie) pasta
3/4 pound Italian sausage, casings removed
1 medium onion, chopped
4 garlic cloves, minced
1/4 cup balsamic vinegar
1 (14 1/2-oz.) can chicken broth
1 (9-oz.) package fresh spinach*
6 ounces crumbled feta cheese
1/4 teaspoon salt
4 fresh basil leaves, thinly sliced
How to Make It
Prepare pasta according to package directions.
Meanwhile, cook sausage in a Dutch oven over medium heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Add onion, and sauté 5 minutes. Add garlic, and sauté 1 minute. Stir in vinegar, and cook 3 minutes. Add chicken broth; cook 5 minutes. Stir in spinach and next 3 ingredients; cook 2 minutes or until thoroughly heated. Stir in hot cooked pasta, and serve immediately.
*Fresh baby spinach may be substituted.
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