Despite the fact I just returned from a vacation of overeating and indulgence and I should be restricting myself to sad salads and yogurt, it just aint happening yet. I spent the entire day craving something rich, salty, satisfying and if possible, involving pasta and cheese.

I remembered seeing a recipe this dish is based on awhile ago and thinking how good it sounded for an indulgent summer dinner, and I also thought of several ways to lighten it up. I nixed the heavy cream using milk and goat cheese instead, used chicken sausage instead of pork, added some asparagus to bulk it up, and well, tried not to eat the entire bowl. That helps, right?

The dish has a really luxurious, indulgent feel to it without actually being heavy, and by cooking the pasta in the broth it adds another layer of flavor and richness without adding a ton of calories, which is always nice.

The other great thing about this recipe is it’s a one-pot-wonder. You start the sauce and cook the pasta in it all in the same pot, so for someone who has a teeny counter with a teeny dish rack (a.k.a. yours truly) this idea is a godsend.

Spaghetti with Sausage and Spinach

Serves 2

Based on the recipe from Serious Eats.

Ingredients

• 2 chicken sausage links, split and cut into half-moons
• 4 ounces thin spaghetti
• ¼ cup chopped yellow (not sweet) onion
• 1 clove garlic, chopped
• 1 can low-sodium chicken broth (or roughly 2 cups)
• 2 large handfuls fresh spinach, washed and chopped
• 5-6 asparagus spears, ends snapped off and roughly chopped
• ¼ cup whole milk
• 1 ounce low-fat soft goat cheese
• Olive oil
• Salt
• Pepper

Directions

1.) In a medium-large to large pot, heat a drizzle of olive oil over medium-high heat. Add the sausage (the oil is necessary since the chicken sausage has very little fat) and sauté a few minutes. Add the chopped onion and garlic and season to taste. Cook for about 5 minutes until the onion is softened.

2.) Pour in the chicken broth and bring to a boil. To make things easier, you can break the pasta here so it sinks immediately, otherwise just toss the pasta in and stir/press it down every few seconds until it’s completely submerged.

3.) Stir frequently for about 5 minutes, or until the pasta is just under al dente.

4.) Add the spinach and asparagus to the pot and season once more, then stir and cover. Cook for about 2-3 minutes and then add the milk. Raise the heat a wee bit and let the sauce boil and thicken, about another 4-5 minutes.

5.) Right before serving, add the goat cheese and toss well so it melts and becomes silky and rich.  Season to taste once more.

6.) Serve with a light salad and some low fat dressing to assuage the guilt.