Penne with Italian Turkey Sausage and Vegetables

Toss cooked penne pasta with a mixture of Italian turkey sausage, bell pepper, zucchini and tomatoes for a hearty one-dish Italian pasta meal.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 373
  • Calories from fat: 18%
  • Fat: 7.6g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 2.1g
  • Protein: 22.1g
  • Carbohydrate: 53.4g
  • Fiber: 4.1g
  • Cholesterol: 56mg
  • Iron: 5.1mg
  • Sodium: 983mg
  • Calcium: 91mg


  • 1/2 pound hot Italian turkey sausage
  • Cooking spray
  • 1/2 cup chopped red onion
  • 1 garlic clove, minced
  • 1 cup mushrooms, quartered
  • 1 small red bell pepper, seeded and cut into 1/2-inch strips
  • 1 small yellow bell pepper, seeded and cut into 1/2-inch strips
  • 1 small zucchini, halved lengthwise and sliced
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
  • 1/4 cup fat-free sour cream
  • 4 cups hot cooked penne (about 1/2 pound uncooked tube-shaped pasta)
  • 1/4 teaspoon black pepper


  1. Remove casings from sausage. Cook sausage in a large nonstick skillet coated with cooking spray over medium-high heat until browned, stirring to crumble. Add onion and garlic; sauté 2 minutes. Add mushrooms, bell peppers, and zucchini; sauté 5 minutes or until vegetables are tender and sausage is done. Stir in tomatoes; cover and cook over medium-low heat 10 minutes. Remove from heat; stir in sour cream. Add pasta and black pepper; stir well. Cook over medium-low heat 3 minutes or until thoroughly heated.
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