| 3 | cups uncooked penne pasta (9 ounces) |
| 1 | pound uncooked Italian sausage links |
| 1/2 | cup Progresso® beef flavored broth (from 32-ounce carton) |
| 1 | medium yellow summer squash, cut lengthwise in half, then cut crosswise into 1/4-inch slices |
| 2 | cups grape or cherry tomatoes, cut lengthwise in half |
| 1/4 | cup chopped fresh or 1 tablespoon dried basil leaves |
| 6 | green onions, cut into 1/2-inch pieces (1/2 cup) |
| 2 | tablespoons olive or vegetable oil |
Serve with...
Tomato-Fennel Soup
Total Time:
40 min
| 1. | Cook and drain pasta as directed on package. |
| 2. | Meanwhile, cut sausage crosswise into 1/4-inch slices. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add sausage; stir-fry 4 to 6 minutes or until brown. Stir in broth. Cover and cook over medium heat 5 minutes. |
| 3. | Stir in squash, tomatoes and 2 tablespoons of the basil. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally. Stir in onions. Simmer uncovered 1 minute. |
| 4. | Toss pasta, oil and remaining 2 tablespoons basil. Divide pasta among bowls. Top with sausage mixture. |
|
| One pound fully cooked mild Italian sausages can be used for the uncooked links. |
|
| Cut meat and vegetables into pieces of uniform size to ensure even cooking. Meat and poultry will be easier to slice if you freeze them slightly before cutting. |
|
| Shave fresh Parmesan cheese over this Italian bowl. |
Nutrition Information:
665 ( 270); 30g ( 9g, ncg); 65mg; 860mg; 74g ( 5g, ncg); 30g 8%; 22%; 6%; 30% 4 ; 0 ; 3 ; 2 ; 2 nc