Orecchiette with Sausage, Peppers, and Feta

Photo: Michmosh13

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

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Nutritional Information

Amount per serving
  • Calories: 393
  • Calories from fat: 29%
  • Fat: 12.8g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 2g
  • Protein: 21.6g
  • Carbohydrate: 48.6g
  • Fiber: 3.6g
  • Cholesterol: 67mg
  • Iron: 3.4mg
  • Sodium: 947mg
  • Calcium: 137mg

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

  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.
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