Here’s a delicious Italian skillet dinner that features orzo, pork sausage, vegetables and Muir Glen™ tomatoes—ready in 40 minutes.
Italian Sausage and Orzo Skillet
- Prep Time 30 min
- Total 40 min
- Servings 6
- Ingredients 11
Ingredients
- 1 cup uncooked orzo or rosamarina pasta (6.5 oz)
- 1 lb Italian pork sausage links, cut into 3/4-inch slices
- 1 teaspoon vegetable oil
- 4 oz green beans, cut in 1-inch pieces (about 1 cup)
- 3/4 cup yellow bell pepper strips
- 1/2 cup peeled baby carrots, cut in half lengthwise
- 1/4 teaspoon salt
- 2 tablespoons water
- 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
- 3/4 cup crumbled feta cheese (3 oz)
- Chopped fresh parsley, if desired
Instructions
-
Step1Cook and drain pasta as directed on package.
-
Step2In 10-inch nonstick skillet, cook sausage over medium-high heat 7 to 9 minutes, stirring occasionally, until no longer pink and thoroughly cooked. Transfer to plate. In same skillet, heat oil over medium heat. Add beans, bell peppers, carrots and salt; stir 1 minute to coat vegetables. Add water. Cover; reduce heat to low, and cook 5 to 6 minutes or until vegetables are crisp-tender.
-
Step3Remove cover; stir in tomatoes, sausage and cooked pasta. Increase heat to medium; cook 3 to 4 minutes or until completely heated through. Garnish with cheese and parsley.
Nutrition
340
Calories
18g
Total Fat
18g
Protein
25g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 1/3 Cups
- Calories
- 340
- Calories from Fat
- 170
- Total Fat
- 18g
- 28%
- Saturated Fat
- 7g
- 37%
- Trans Fat
- 0g
- Cholesterol
- 65mg
- 21%
- Sodium
- 820mg
- 34%
- Potassium
- 270mg
- 8%
- Total Carbohydrate
- 25g
- 8%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 4g
- Protein
- 18g
% Daily Value*:
- Vitamin A
- 40%
- 40%
- Vitamin C
- 20%
- 20%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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