Springtime Pasta and Sausage

  • Prep 10 min
  • Total 25 min
  • Servings 6

Ingredients

  • 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) 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

Steps

  • 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.

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Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
430mg
18%
Potassium
450mg
13%
Total Carbohydrate
38g
13%
Dietary Fiber
5g
18%
Sugars
4g
Protein
17g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
30%
30%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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