If you are one of those people who say they don’t have time to cook and instead eat frozen dinners and take-out most nights, you’d better find a new excuse. Here is a home cooked meal ready in 30 minutes or less.
Using turkey sausage leaves you with about a third of the calories, a quarter of the fat, and four times the fiber of a traditional sausage dish. Tossing in some red peppers will give you a boost of vitamin C and lycopene, which may lower your risk of certain cancers.
This is my lightened version of a favorite dish. I usually have all of these ingredients on hand, and I can make the entire dish in the time it takes to boil the water and cook the pasta.
Sausage and Peppers with Pasta
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
4 garlic cloves, thinly sliced
1 (26-ounce) bottle fat-free pasta sauce or your favorite pasta sauce
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
6 cups hot cooked penne pasta (about 3/4 pound uncooked tube-shaped pasta)
2 tablespoons grated fresh Parmesan cheese
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.
Bon Appetite!
Eleisia
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