Spaghetti with Sun-Dried Tomatoes, Sausage, and Spinach
12 oz. spaghetti
1 tbsp. extra-virgin olive oil
2 cloves Garlic, Chopped
3/4 lb. cooked Italian sausage links, sliced
3 c. baby spinach
1/2 c. chopped sun-dried tomatoes
3/4 c. low-sodium chicken broth
3/4 c. heavy cream
Freshly ground black pepper
Freshly grated Parmesan, for garnish
In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain and return to pot.
In a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute. Add sausage, spinach, and sun-dried tomatoes and cook until sausage is browned and spinach is cooked, 3 to 5 minutes. Add chicken broth and heavy cream and bring to a simmer. Let thicken until sauce is creamy, then add spaghetti to skillet and toss until fully coated. Season with salt and pepper.