I admit to being skeptical about zucchini in a pasta dish this way, but we LOVED it! Made exactly as is and would not suggest any major changes. It was also a relatively easy meal. We may try to use other suggested veggies next time just to keep things different. (Only downside, I had a very difficult time finding turkey hot italian sausages around here.)
Penne Rigate with Spicy Sausage and Zucchini in Tomato Cream Sauce
Use cauliflower or roasted peppers if you don't like zucchini.
More From Cooking Light
Total: 45 Minutes
- Calories: 450
- Fat: 14.1g
- Saturated fat: 6.8g
- Monounsaturated fat: 3.8g
- Polyunsaturated fat: 1.5g
- Protein: 26.9g
- Carbohydrate: 55.6g
- Fiber: 5g
- Cholesterol: 60mg
- Iron: 5.2mg
- Sodium: 508mg
- Calcium: 347mg
- 8 ounces uncooked penne rigate pasta
- 6 ounces hot turkey Italian sausage, casings removed
- 12 ounces zucchini, quartered lengthwise and cut into 1/2-inch slices
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper
- 3 garlic cloves, minced
- Dash of sugar
- 2 tablespoons red wine vinegar
- 1 (28-ounce) can no-salt-added whole tomatoes
- 2 tablespoons heavy whipping cream
- Cooking spray
- 3 ounces part-skim mozzarella cheese, shredded and divided (about 3/4 cup)
- 1 ounce Parmigiano-Reggiano cheese, grated and divided (about 1/4 cup)
- 1. Preheat oven to 375°.
- 2. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
- 3. Heat a large nonstick skillet over medium-high heat. Add sausage to pan, and sauté for 5 minutes or until browned, stirring to crumble. Using a slotted spoon, remove sausage from pan. Wipe drippings from pan with a paper towel. Add zucchini to pan; sauté 3 minutes or until crisp-tender, stirring frequently. Add oregano and next 4 ingredients (through sugar); sauté 1 minute, stirring constantly. Add vinegar; cook for 30 seconds or until the liquid evaporates. Drain tomatoes in a sieve over a bowl, reserving 1 cup tomato liquid. Crush tomatoes with hands, and add to zucchini mixture. Add reserved 1 cup tomato liquid; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove pan from heat; stir in cream. Add pasta and sausage to tomato mixture; stir to combine.
- 4. Spoon half of pasta mixture into an 11 x 7-inch glass or ceramic baking dish, or divide half evenly among 4 individual dishes coated with cooking spray. Sprinkle 1 ounce mozzarella and 2 tablespoons Parmigiano-Reggiano over pasta. Top with remaining pasta mixture; sprinkle evenly with remaining 2 ounces mozzarella and remaining 2 tablespoons Parmigiano-Reggiano. Bake at 375° for 20 minutes or until browned and bubbly.
- Wine Match: Highlight the acidic tomatoes and tame the spice with a McManis Family Pinot Grigio ($10), or pull out the earthy, meaty sausage and herb flavors with a Campo Viejo Rioja Tempranillo ($10). --Gretchen Roberts
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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