Orecchiette with Sausage, Peppers, and Feta

recipe
Toss cooked orecchiette pasta with sausage and classic Mediterranean ingredients like bell peppers, feta cheese, olives, and oregano for a satisfying pasta dinner. 

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

Sharon Sanders,

Cooking Light

May 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note