Healthy Cooking Donna Style

Whenever I see Donna Weihofen, a University of Wisconsin Hospital nutritionist, demonstrating healthy cooking on the five o'clock news, I am always intrigued. Her recipes are so colorful and easy to prepare, and are packed with nutrients. She featured spinach this week and used it in the appetizer, main dish and salad recipes. This is one of the recipes she demonstrated on the show. If you would like to try other recipes by Donna, follow this link:

http://www.channel3000.com/donnasrecipes/index.html

Donna's Spinach, Sausage and Mushroom Tomato Pasta

6 ounces penne pasta, 51% whole grain

2 Italian chicken or turkey sausage links (Note: this is

   not the breakfast sausage variety)

1 large onion, finely chopped

1 pound sliced mushrooms

Seasoned salt (e.g. Lawrys)

2 fresh tomatoes, seeded and chopped

1 can (15 ounces) seasoned canned tomatoes

1 tablespoon Montreal steak seasoning*, to taste

4 cups fresh spinach

Salt and pepper to taste

Cook pasta in boiling salted water until al dente. Drain and set aside. Remove sausage meat from casing and place in a large skillet. Cook over medium-hot heat until brown. Crumble meat. Remove from skillet and set aside. Discard any excess fat leaving a small amount in the skillet. Add onion to skillet and cook until translucent. Remove from skillet and set aside. Add mushrooms to skillet and cook until lightly brown and liquid has cooked away. Sprinkle with seasoned salt. Add fresh tomatoes, canned tomatoes, reserved sausage, reserved onions, and Montreal steak seasoning. Bring to a boil, reduce heat and boil gently for 10 - 20 minutes or until flavors have blended. When ready to serve, add spinach and cook just until spinach has welted. Re-warm pasta. Serve sauce over warm pasta in individual serving bowls.

*Other seasonings can be substituted such as Italian seasoning or another brand of seasoned salt.

Serves 4