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Penne with Vegetables and Kielbasa

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  • Prep 25 min
  • Total 0 min
  • Servings 4
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Quickly sauté frozen sugar snap peas, toss with cooked penne pasta, then blend with a cheesy cream sauce studded with sausage.
Updated Sep 9, 2016
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Ingredients

  • 6 oz. (2 cups) uncooked penne (tube-shaped pasta)
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 small onion, cut into thin wedges
  • 1 (9-oz.) pkg. frozen sugar snap peas
  • 1/2 lb. smoked turkey kielbasa, sliced
  • 1/2 cup milk
  • 1 loaf (8 oz. box) VELVEETA™ Original Cheese, cubed

Steps

  • 1
    Cook penne as directed on package. Drain; cover to keep warm.
  • 2
    Meanwhile, heat 12-inch nonstick skillet or Dutch oven over medium-high heat until hot. Add bell pepper, onion and sugar snap peas; cook 4 to 5 minutes or until vegetables are crisp-tender, stirring frequently. Drain, if necessary.
  • 3
    Reduce heat to medium. Add kielbasa, milk and cheese to vegetables. Cook over medium heat for 3 to 4 minutes or until cheese is melted and sauce is smooth, stirring constantly.
  • 4
    Add cooked penne; stir gently to coat. Cook 1 to 2 minutes or until thoroughly heated, stirring occasionally.

Tips from the Betty Crocker Kitchens

  • tip 1
    Kielbasa, also called Polish sausage, is smoked pork sausage. The ring or links are about 1 1/2 inches in diameter. This recipe calls for turkey kielbasa, smoked turkey sausage which contains about 2/3 less fat than regular smoked sausage.
  • tip 2
    Substitute 2 cups of fresh sugar snap peas for the frozen sugar snap peas.
  • tip 3
    Use smoked all-vegetable protein sausage instead of the turkey kielbasa.
  • tip 4
    Use Mexican-flavored cheese product instead of the regular cheese product.

Nutrition

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories from Fat
170
% Daily Value*:
Vitamin A
52%
52%
Exchanges:
Free
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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