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Orecchiette with Sausage, Peppers, and Feta

Yield 4 servings (serving size: 1 1/2 cups)
Toss cooked orecchiette pasta with sausage and classic Mediterranean ingredients like bell peppers, feta cheese, olives, and oregano for a satisfying pasta dinner. 

Ingredients

  • 8 ounces uncooked orecchiette (
  • 1 teaspoon olive oil
  • 3 cups (1/4-inch-thick) slices red bell pepper, each cut in half crosswise
  • 1/2 teaspoon salt, divided
  • 8 ounces turkey Italian sausage
  • 1 teaspoon dried oregano
  • 1 garlic clove, minced
  • 3/4 cup (3 ounces) crumbled feta cheese
  • 1/4 cup sliced pitted kalamata olives
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 393
  • caloriesfromfat 29 %
  • fat 12.8 g
  • satfat 5.3 g
  • monofat 4.6 g
  • polyfat 2 g
  • protein 21.6 g
  • carbohydrate 48.6 g
  • fiber 3.6 g
  • cholesterol 67 mg
  • iron 3.4 mg
  • sodium 947 mg
  • calcium 137 mg

How to Make It

  1. Cook the orecchiette according to package directions, omitting salt and fat. Drain the pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add the bell pepper and 1/4 teaspoon salt; sauté 2 minutes. Remove casings from the sausage. Add sausage, oregano, and garlic to pan; cook 4 minutes or until sausage is done, stirring to crumble sausage. Add pasta, reserved cooking liquid, 1/4 teaspoon salt, cheese, olives, and black pepper; cook for 2 minutes or until thoroughly heated, stirring frequently.