I spent this morning making the final preparations for Eliza’s 2nd birthday, which is Saturday. I found the cutest tutorial for how to make your own number pinata and I got the structure done, but I still have all the crepe paper gluing to do. I plan to catch up on Project Runway…I’m also hoping to get her dollhouse done since it’s our anniversary this week too. We are all done painting, it just needs the design touches, like wallpaper, etc:)
For tonight, I wanted something quick and easy, and this dish is an easy and fast favorite. It has a lot of flavor and looks divine. Like my picture of a picture?
Vermicelli with Sausage and Spinach–via Better Homes and Garden New Cookbook pg 248
Prep Time: 25 mins
1 lb cooked smoked sausage, halved lengthwise and cut into 1/2″ slices
3/4 cup chopped onion about 1 large
2 large cloves garlic
2 tsp olive oil
2 14oz cans reduced-sodium chicken broth or about 3 cups chicken broth
1/4 cup water
8oz packaged vermicelli or angel hair pasta
1 9oz package fresh baby spinach
1/4 tsp black pepper
1/3 cup whipping cream
In a 4-qt dutch oven cook sausage, onion, and garlic in hot oil over medium-high heat until sausage is lightly browned and onion is tender. Add broth and water to dutch oven; bring to boiling. Add pasta; cook for 3 minutes, stirring frequently. Add spinach and pepper; cook about 1 minute more or until spinach wilts. Stir in cream and serve immediately.
I’ve linked up with Yvonne at Stonegable for On the Menu Monday. Check out what everyone else is serving up tonight! I’ll let you know if I survive today