Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and cook for 5 minutes or until tender-crisp, stirring occasionally. Add the spinach, garlic and crushed red pepper and cook for 3 minutes or until the spinach is wilted, stirring occasionally.Stir in the sauce and beans and cook until the mixture is hot, stirring occasionally. Season to taste. Place the sausage on the rolls. Top with the spinach mixture.
1 tablespoon olive oil1 medium Vidalia onion or other sweet onion, cut in half and sliced (about 1 1/4 cups)1 package (about 6 ounces) baby spinach (about 4 cups packed)2 cloves garlic, chopped0.125 teaspoon crushed red pepper1 cup Prego® Farmers' Market Classic Marinara Sauce0.5 cup rinsed drained canned white cannellini beans2 links Italian-style chicken sausage, cooked2 long hard roll split and toasted
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