Wednesday, March 21, 2012
Simple Sausage and Squash Pasta
Makes 4 Servings
Recipe adapted from Real Simple
8 oz. egg noodles
1 tbsp olive oil
3 Italian-style turkey sausage links, casings removed
1 pound summer squash
1 large onion, chopped
4 cloves garlic, chopped
kosher salt and black pepper
2 tbsp reduced fat parmesan cheese
1/4 cup fresh parsley leaves
Cook pasta according to package directions. Reserve ½ cup of the cooking water; drain pasta and return it to the pot. Meanwhile, in a large skillet, heat 1 tsp of oil over medium-high heat. Add sausage and cook, breaking it up with a spoon, until browned and, 7 minutes. Transfer to a plate. Reduce heat to medium and add 2 tsp of oil to the skillet. Add squash, onion, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until vegetables are golden and tender, 10 minutes (reduce heat if pan begins to darken). Toss pasta with sausage, vegetables, Parmesan, oregano, and ¼ cup of the reserved cooking water (add more cooking water if the pasta seems dry). Serve with more parsley to garnish.
Nutritional Information: 429 calories, 51 carbs, 15 fat grams and 24 protein grams.
Review: Great, simple recipe! Ready in under 20 minutes, so another great weeknight meal! The sausage and garlic gave it great flavor, and I didn't miss a heavy sauce at all. It was a great, light meal that reheated well the next day and was too easy to make. I'll be making it again!