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Penne with Vegetables and Kielbasa

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  • Prep Time 25 min
  • Total Time 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.

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

Directions

  • 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.

Expert Tips

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.

Substitute 2 cups of fresh sugar snap peas for the frozen sugar snap peas.

Use smoked all-vegetable protein sausage instead of the turkey kielbasa.

Use Mexican-flavored cheese product instead of the regular cheese product.

Nutrition Information

No nutrition information available for this recipe.
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