1 bag bowtie pasta
1 pound Italian sausage, removed from casings
1 bag fresh baby spinach
1 tbsp. olive oil
4 cloves garlic (or 2 heaping tbsp. from jar)
2 cup grated Parmesan cheese
1 sm. onion diced
1 sm. carton sliced mushrooms (optional)
1 jar Alfredo sauce
½ tsp. pepper
¼ tsp. nutmeg

Cook pasta in salted, boiling water until al denté.

Meanwhile in a large skillet or saucepan, add olive oil and sauté the onions, mushrooms and garlic about 3 min. Add the sausage, break up and brown.

Drain off any grease and add the spinach; cook until wilted. Place hot, drained pasta into the pan with sausage mixture. Add the Alfredo sauce, ½ of the cheese, pepper and nutmeg. Stir and mix well.

Pour all into serving bowl and top with remaining Parmesan cheese. Serve with Green tossed salad and hot garlic bread.

Submitted by: Bev. Burton