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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 483
  • Calories from fat: 26%
  • Fat: 13.9g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 3.7g
  • Protein: 33g
  • Carbohydrate: 55.7g
  • Fiber: 5g
  • Cholesterol: 102mg
  • Iron: 3.4mg
  • Sodium: 1150mg
  • Calcium: 158mg

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

  1. 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.
  2. 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.
  3. 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.
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