Sausage and Pepper Spaghetti

1 tsp. olive oil

12 oz. Italian sausage, casings removed and cut into 1 1⁄ 4" pieces

2 red and/ or yellow peppers, cut into 1" chunks

1 small onion, chopped

1 clove garlic, minced

1⁄4 cup red wine

1 1⁄2 cups marinara pasta sauce

8 oz. spaghetti, cooked and drained

4 oz. goat cheese, crumbled

Heat oil in large nonstick skillet over medium-high heat. Add sausage; cook, stirring occasionally, 5 min. or until browned. Remove; reserve. Discard all but 1 Tbs. fat from pan;

Heat oil in skillet over medium-high heat. Add peppers; cook, stirring, 5 min. Add onions; cook, stirring, 5 min. or until vegetables are lightly browned. Stir in garlic, then wine; cook 2 min. or until liquid is almost evaporated. Stir in sauce and 2 Tbs. water; add sausage. Cover; cook, stirring, 8 min. or until sausage is no longer pink. Toss with spaghetti and cheese.

Servings: 4. Kitchen time: 20 min. Total time: 30 min.

Calories: 551 Protein: 24g Fat: 24g (9g sat.) Chol.: 42mg Carbs.: 58g Sodium: 892mg Fiber: 6g Sugar: 10g

The classic Italian dish gets a perfect-for-spring makeover with fresh peppers and a sprinkling of tangy goat cheese