Sausage and Peppers

Photography: Becky-Stayner: Styling: Jan Gautro
Cook turkey sausage and peppers in one skillet, top with cheese, and serve over pasta for an easy weeknight meal.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 483
Caloriesfromfat 26 %
Fat 13.9 g
Satfat 4.8 g
Monofat 3.2 g
Polyfat 3.7 g
Protein 33 g
Carbohydrate 55.7 g
Fiber 5 g
Cholesterol 102 mg
Iron 3.4 mg
Sodium 1150 mg
Calcium 158 mg

Ingredients

Cooking spray
6 (4-ounce) links turkey Italian sausage
2 cups (1/4-inch strips) green bell pepper
1 cup (1/4-inch strips) red bell pepper
1 cup (1/4-inch strips) yellow bell pepper
6 garlic cloves, thinly sliced
1 (26-ounce) bottle fat-free pasta sauce (such as Healthy Choice)
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
6 cups hot cooked penne (about 3/4 pound uncooked tube-shaped pasta)
2 tablespoons grated fresh Parmesan cheese

Preparation

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add sausage to pan; cook 8 minutes or until lightly browned, turning occasionally. Remove from pan; cool slightly. Cut sausage into 1/2-inch-thick slices.

Wipe pan with paper towels; recoat with cooking spray. Place pan over medium-high heat. Add peppers; sauté 6 minutes. Add sausage; sauté 2 minutes. Add garlic; sauté 2 minutes. Add sauce; bring to a simmer. Reduce heat; cook 5 minutes, stirring occasionally. Remove from heat.

Add mozzarella, stirring until melted. Place 1 cup pasta in each of 6 shallow bowls; spoon about 1 cup sausage mixture over each serving. Sprinkle each serving with 1 teaspoon Parmesan.

Note:

January 2003