Friday, August 19, 2011

Pork-Pasta Toss

Makes 4 servings:

220 g  spaghetti, uncooked
1/4 cupKraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
4 Hot Italian sausages, cut into 1-inch pieces
1 cup chopped red onions
3 cloves garlic, minced
1-1/2 cupscherry tomatoes, halved
1/3 cup25%-less-sodium chicken broth
1 cup frozen spinach, thawed. drained
1 cupKraft 4 Cheese Italiano Light Shredded Cheese, divided  
Cook spaghetti as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium-high heat. Add sausages; cook 5 to 6 min. or until done, stirring occasionally. Remove from skillet.
Add remaining dressing, onions, spinach and garlic to skillet; cook and stir 2 to 3 min. Add tomatoes; cook 1 min. Add broth and sausages; stir. Bring to boil, stirring occasionally.
Drain spaghetti. Add to ingredients in skillet with 1/2 cup cheese; mix lightly. Top with remaining cheese.

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