Quickly sauté frozen sugar snap peas, toss with cooked penne pasta, then blend with a cheesy cream sauce studded with sausage.
oz. (2 cups) uncooked penne (tube-shaped pasta)
medium red bell pepper, cut into 1-inch pieces
small onion, cut into thin wedges
(9-oz.) pkg. frozen sugar snap peas
lb. smoked turkey kielbasa, sliced
loaf (8 oz. box) VELVEETA™ Original Cheese, cubed
Cook penne as directed on package. Drain; cover to keep warm.
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.
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.
Add cooked penne; stir gently to coat. Cook 1 to 2 minutes or until thoroughly heated, stirring occasionally.
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 PER SERVING
Serving Size: 1 1/2 Cups
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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