Rigatoni with Sausage, Spinach and Mushrooms | Renee's Kitchen Adventures

Monday, October 25, 2010

Rigatoni with Sausage, Spinach and Mushrooms

Each week, at the WW meeting I attend, we get a little booklet called, "Weight Watchers Weekly."  It's filled with helpful tips and stories relevant to the week's meeting topic.  It has coupons and one recipe.  It's really a nice little read and you can only get it at the meetings.  There was a pasta recipe in the Weight Watcher's Weekly a few weeks ago that caught my eye.  It finally made it to the dinner table this past weekend.  I found the original recipe a bit bland for our tastes, but with a few changes, it turned into a keeper. 

Rigatoni with Sausage, Spinach and Mushrooms adapted from Weight Watchers Weekly

2 cups uncooked Rigatoni
8 oz. raw turkey sausage, bulk, Italian variety
1/2 cup chopped onion
2 cloves of garlic, minced
1 cup of fresh sliced mushrooms
15 oz. can cannilleni beans, drained and rinsed
1 cup of low sodium fat free chicken broth
1/4 tsp. red pepper flakes
salt and pepper
10 oz. ( organic) fresh baby spinach*
1/2 cup shredded Parmesan cheese, shredded

Cook rigatoni according to package directions to al dente.  While pasta is cooking, heat a large skillet on med heat, and add the sausage. ( If you cannot purchase the sausage already in bulk, you can purchase links and just remove the casing, then break it up in the pan as it cooks.)  Brown the sausage for about 3 minutes, or until no longer pink.  Add the onion and garlic to the pan, saute for another 3 minutes or until the onion is soft. Add mushrooms and saute for another 2 minutes.  Add the rinsed and drained beans, the chicken broth, and the red pepper flakes.  Let come to a boil and turn heat down to simmer.  Add the spinach and cover until it has wilted ( about 2 minutes or so).  Once the spinach is wilted, add the drained pasta and mix to combine all ingredients.  Salt and pepper to taste.  Sprinkle cheese on top.  Makes 4 servings.  8 points per serving.   

*A note on fresh spinach.  I always buy organic fresh spinach.  Besides it being one of those foods on the "dirty dozen" list, organic fresh spinach just tastes better, less bitter, in my opinion.

* this is an older recipe...if you would like new pp values for it, please email me at the address found in the contact tab!  thanks!  to see more updated recipes, please click on the "home" tab.


  1. Hi just found the new site - very cute design, good luck!

    (Sarah, formerly Round at 3FC, now at http://lowstressweightloss.com)

  2. I also got the booklet and I tried the same recipe. I also thought it was a little bland...

  3. @ Debbie, Yes! I agree, that is why I added the beans, used spinach, added onion and garlic and added the red pepper flakes...it really made a huge difference!

  4. HELLO drool! Husb. hates mushrooms, but this sounds delicious!

  5. I like baby spinach only. I tried regular leafy spinach once and it hurt my belly. This recipe sounds delish!

  6. @ Anna....leave them out! Make it your own! :) I figured you would enjoy looking at a pasta dish! :)


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