Betty Crocker's Heart Healthy Cookbook shares a recipe! Turkey sausage provides a simple addition to traditional pasta that's ready in less than 30 minutes. Perfect if you love Italian cuisine.
Springtime Pasta and Sausage
- Prep Time 10 min
- Total 25 min
- Servings 6
- Ingredients 10
Ingredients
- 8 ounces uncooked regular or whole wheat spaghetti
- 12 ounces Italian turkey sausage links, thinly sliced
- 1/2 teaspoon fennel seed
- 2 cloves garlic, minced
- 1 box (9 ounces) frozen sugar snap peas, thawed
- 2 cups sliced fresh mushrooms (about 5 ounces)
- 1/3 cup Progresso™ chicken broth (from 32 oz carton)
- 5 roma (plum) tomatoes, chopped
- 4 medium green onions, cut into 1-inch pieces
- 1/3 cup chopped fresh parsley
Make With
Progresso Broth
Instructions
-
Step1Cook spaghetti as directed on package in 4-quart Dutch oven or saucepan; drain and return to Dutch oven.
-
Step2Meanwhile, cook sausage, fennel and garlic in 10-inch nonstick skillet over medium heat, stirring frequently, until sausage is no longer pink in center; drain. Remove sausage from skillet.
-
Step3Place sugar snap peas, mushrooms and broth in skillet. Heat to boiling; reduce heat to medium-low. Simmer uncovered 3 to 4 minutes, stirring frequently. Stir in tomatoes and green onions; cook over medium heat, stirring frequently, about 2 minutes. Add sausage and parsley; cook 1 minute longer or until hot.
-
Step4Add sausage mixture to spaghetti in Dutch oven; toss gently to mix.
Nutrition
290
Calories
8g
Total Fat
17g
Protein
38g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 290
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 35mg
- 11%
- Sodium
- 430mg
- 18%
- Potassium
- 450mg
- 13%
- Total Carbohydrate
- 38g
- 13%
- Dietary Fiber
- 5g
- 18%
- Sugars
- 4g
- Protein
- 17g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 30%
- 30%
- Calcium
- 4%
- 4%
- Iron
- 20%
- 20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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