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| INGREDIENTS |
| 1/2 lb. |
hot or mild Italian turkey sausage |
| |
Cooking spray |
| 1/2 cup |
chopped red onion |
| 1 |
large garlic clove, minced |
1 package
(8 oz) |
sliced mushrooms |
| 1 |
small red bell pepper, seeded and cut into 1/2 inch strips |
| 1 |
small yellow bell pepper, seeded and cut into 1/2 inch strips |
| 1 |
small zucchini, halved lengthwise and sliced (like halaf moons) |
1 can
(14.5 oz) |
diced tomatoes with basil, garlic and oregano, undrained (To reduce sodium in recipe, use "no added salt" diced tomatoes and do not add salt.) |
| 1/4 cup |
fat-free sour cream |
| 4 cups |
hot cooked penne pasta (about 1/2 pound uncooked) |
| |
salt and pepper to taste |
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| RECIPE |
- Cook pasta according to package instructions, drain, place in large bowl to keep warm and set aside.
- While pasta is cooking, remove casing from sausage and cook in large nonstick skillet coated with cooking spray over medium-high heat until browned, stirred to crumble.
- Add onion and garlic, saute 2 minutes and then add mushrooms, peppers and zucchini, saute an additional 5 minutes or until vegetables are tender and turkey is cooked through..
- Stir in tomatoes; cover and let simmer over medium-low heat about 10 minutes to blend flavors.
- Remove from heat and place in bowl of cooked pasta, stir in sour cream and salt and pepper to taste, enjoy!
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| SERVING SUGGESTION |
SERVING SIZE:
1 - 1/2 cup
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
373 |
|
| Total Fat |
8 g |
|
| Sodium |
983mg |
|
| Total Carbohydrates |
53 g |
|
| Fiber |
4 g |
|
| Protein |
22 g |
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