Italian Sausage and Orzo Skillet

Prep 30 min
Total 40 min
Servings 6

Here’s a delicious Italian skillet dinner that features orzo, pork sausage, vegetables and Muir Glen™ tomatoes—ready in 40 minutes. MORE+ LESS-

By Betty Crocker Kitchens

Updated September 9, 2019

Ingredients

cup uncooked orzo or rosamarina pasta (6.5 oz)

lb Italian pork sausage links, cut into 3/4-inch slices

teaspoon vegetable oil

oz green beans, cut in 1-inch pieces (about 1 cup)

3/4

cup yellow bell pepper strips

1/2

cup peeled baby carrots, cut in half lengthwise

1/4

teaspoon salt

tablespoons water

can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

3/4

cup crumbled feta cheese (3 oz)

Chopped fresh parsley, if desired

Steps

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1

Cook and drain pasta as directed on package.
2

In 10-inch nonstick skillet, cook sausage over medium-high heat 7 to 9 minutes, stirring occasionally, until no longer pink and thoroughly cooked. Transfer to plate. In same skillet, heat oil over medium heat. Add beans, bell peppers, carrots and salt; stir 1 minute to coat vegetables. Add water. Cover; reduce heat to low, and cook 5 to 6 minutes or until vegetables are crisp-tender.
3

Remove cover; stir in tomatoes, sausage and cooked pasta. Increase heat to medium; cook 3 to 4 minutes or until completely heated through. Garnish with cheese and parsley.

Expert Tips

There are two kinds of Italian sausage—sweet and hot. Either one would be a good choice in this dish.
Any small pasta would work in this recipe.

Nutrition Information

Nutrition Facts

Serving Size: 1 1/3 Cups

Calories: 340
Calories from Fat: 170

% Daily Value

Total Fat: 18g; 28%
Saturated Fat 7g 37% Trans Fat 0g
Cholesterol: 65mg; 21%
Sodium: 820mg; 34%
Potassium: 270mg; 8%
Total Carbohydrate: 25g; 8%
Dietary Fiber 2g 10% Sugars 4g
Protein: 18g

% Daily Value*:

Vitamin A: 40%; 40%
Vitamin C: 20%; 20%
Calcium: 15%; 15%
Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 Fat;