Springtime Pasta and Sausage

 

8

ounces uncooked regular or whole wheat spaghetti

12

ounces Italian turkey sausage links, thinly sliced

1/2

teaspoon fennel seed

2

cloves garlic, minced

1

box (9 ounces) Green Giant® Simply Steam® frozen sugar snap peas, thawed

2

cups sliced fresh mushrooms (about 5 ounces)

1/3

cup Progresso® chicken broth (from 32 oz carton)

5

roma (plum) tomatoes, chopped

4

medium green onions, cut into 1-inch pieces

1/3

cup chopped fresh parsley

• 1 Cook spaghetti as directed on package in 4-quart Dutch oven or saucepan; drain and return to Dutch oven.
• 2 Meanwhile, cook sausage, fennel and garlic in 10-inch nonstick skillet over medium heat, stirring frequently, until sausage is no longer pink in center; drain. Remove sausage from skillet.
• 3 Place sugar snap peas, mushrooms and broth in skillet. Heat to boiling; reduce heat to medium-low. Simmer uncovered 3 to 4 minutes, stirring frequently. Stir in tomatoes and green onions; cook over medium heat, stirring frequently, about 2 minutes. Add sausage and parsley; cook 1 minute longer or until hot.
• 4 Add sausage mixture to spaghetti in Dutch oven; toss gently to mix.