Rigatoni and Sausage Primavera
Nutrition
Calories: 478 kcalCarbohydrates: 55 gProtein: 31 gFat: 27 gSaturated Fat: 16 gCholesterol: 54 mgSodium: 739 mgFiber: 8 gSugar: 12 gVitamin A: 28.025 IUCalcium: 119 mgIron: 11 mg
Ingredients
- 8 oz rigatoni pasta about 3-1/4 cups or rotini pasta (about 2-3/4 cups)
- 8 oz smoked turkey sausage
- 1 whole zucchini halved lengthwise and sliced 1/4-inch thick
- 1 cup sliced fresh mushrooms
- ¾ cup Red bell peppers cut into 1 1/2 inch pieces
- 1 tsp crushed fresh garlic
- 1 cup chicken or vegetable broth
- 3/4 tsp dried oregano
- 1 cup chopped fresh plum tomatoes about 3 medium
- ¼ cup fat-free parmesan cheese or regular optional
Instructions
- Cook the pasta al dente according to package directions. Drain well, return to the pot, and cover to keep warm.
- While the pasta is cooking, coat a large nonstick skillet with nonstick olive oil cooking spray, and preheat over medium-high heat. Add the sausage, zucchini, mushrooms, red pepper, and garlic, and stir-fry for about 3 minutes, or until the sausage is browned and the vegetables are crisp-tender. Cover the skillet periodically if it begins to dry out. (The steam from the cooking vegetables will moisten the skillet.) Add a few teaspoons of water to the skillet if needed.
- Transfer the sausage and vegetables to a large bowl, and cover to keep warm. Add the broth and oregano to the skillet, and cook uncovered over medium-high heat, stirring frequently, for a couple of minutes, or until the broth is reduced by half.
- Add the tomatoes to the skillet, cover, and cook over medium-high heat for about 1 minute, or until the tomatoes are heated through and beginning to soften.
- Reduce the heat to medium, and add the pasta and the sausage-vegetable mixture to the skillet. Toss for a minute or 2 to blend the flavors, adding a little more broth if the mixture seems too dry. Serve hot, topping each serving with a tbsp of Parmesan, if desired.