Recipes

Creamy Pumpkin Pasta with Sausage & Sage
6 oz uncooked whole wheat spaghetti

1 tablespoon olive oil
½ lb lean ground pork sausage
2 cloves garlic, minced
1 cup pumpkin puree
1 cup reduced-sodium chicken broth
¼ cup freshly grated Parmesan cheese
1 teaspoon dried sage
¼ teaspoon salt, ¼ teaspoon pepper
***
Cook spaghetti according to package
directions; keep warm. Meanwhile, heat oil in a
large deep skillet over medium-high heat. Add
sausage and garlic; cook 6 to 7 minutes or until
sausage is browned. Reduce heat to medium-
low. Stir in pumpkin, broth, Parmesan cheese,
sage, salt and pepper; cook 2 to 3 minutes or
until thoroughly heated. Add spaghetti; toss well
to coat.

Tomato-Spinach Soup
3 tablespoons olive oil

1 small onion, finely chopped
3 cloves garlic, minced
28 oz can diced tomatoes, drained
28 oz crushed tomatoes
2½ cups chicken broth
5 oz fresh spinach, washed, stems removed,
and shredded
***
Heat oil in a medium soup pot over medium
heat. Add onions and garlic; sauté 5 minutes.
Add drained tomatoes and crushed tomatoes,
stirring to combine. Add chicken broth and stir.
Stir in spinach by the handful, stirring to wilt.
Season with salt and pepper to taste. Bring to a
boil; reduce heat and simmer 10 to 15 minutes.