Ital­ian Sausage Veg­gie Skil­let

TAKES: 30 min. MAKES: 6 serv­ings

Simple & Delicious - - ON THE MENU -

We love Ital­ian sausage sand­wiches, so I cre­ated this lighter ver­sion. For heat, add hot pep­pers in­stead of sweet. —Tina M. How­ells, Salem, OH

4 cups un­cooked whole wheat spi­ral pasta 1 lb. Ital­ian turkey sausage, cas­ings re­moved 1 medium onion, chopped 1 gar­lic clove, minced 2 medium zuc­chini, chopped 1 large sweet red pep­per, chopped 1 large sweet yel­low pep­per, chopped 1 can (28 oz.) diced toma­toes, drained 1/4 tsp. salt

1/4 tsp. pep­per

Cook pasta ac­cord­ing to the pack­age di­rec­tions; drain. Mean­while, in large skil­let, cook sausage and onion over medium-high heat un­til sausage is no longer pink, 5-7 min­utes. Add gar­lic and cook 1 minute longer. Add the zuc­chini and pep­pers; cook un­til crisp-ten­der. Add toma­toes, salt and pep­per. Cook and stir un­til veg­eta­bles are ten­der and be­gin to re­lease their juices, 5-7 min­utes. Serve with pasta. 11/₃ CUPS 251 cal., 6g fat (1g sat. fat), 28mg chol., 417mg sod., 35g carb.

(4g sug­ars, 6g fiber), 16g pro.

Di­a­betic ex­changes: 2 veg­etable, 2 lean meat, 11/2 starch.

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