Radiatore (pasta) With Sausage and Spinach

Radiatore With Sausage and Spinach
16 ounces radiatore pasta, see note
12 ounces reduced-fat breakfast-style (bulk) pork sausage
1 teaspoon bottled minced garlic
8 cups (5 ounces) pre-washed baby spinach leaves, loosely packed
1 pint ripe grape tomatoes or cherry tomatoes
1/2 cup part-skim shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
Salt and black pepper to taste
Place the pasta in 3 quarts of boiling water and cook until tender, 7-10 minutes. When the pasta is done, drain and set aside.
Meanwhile, place the sausage in an extra-deep, 12-inch nonstick skillet that has a lid. Cook the sausage over medium-high heat until it is browned and well crumbled, stirring frequently to break up the meat, about 7 minutes.
When the meat has browned, reduce the heat to medium-low and stir in the garlic. Add the spinach leaves to the skillet on top of the meat, but do not stir. Cover the skillet and cook until the leaves are just wilted and still bright green, about 4 to 5 minutes.
Meanwhile, cut the tomatoes into quarters and place the pieces in a 3-quart or larger serving bowl.
Add the hot, drained pasta to the bowl with the tomatoes. Add the sausage and spinach to the pasta. Sprinkle the cheese over the bowl and stir and toss until well blended and the cheese melts. Season with salt and pepper to taste, if desired. Serve at once.
Serves six.
Cook's notes: Radiatore pasta is shaped like little radiators. If you can't find it, any short pasta will work.
Nutrition values per serving: 403 calories (15 percent from fat), 7 g fat (3 g saturated), 63 g carbohydrates, 4 g fiber, 25 g protein, 29 mg cholesterol, 561 mg sodium.