Pasta With Veggies And Sausage Recipes

MOSTLY VEGGIE PASTA WITH SAUSAGE

Mostly Veggie Pasta with Sausage image

Spaghetti sauce is typically about a pound of browned meat bound by a scant amount of marinara and served over pasta. Here we reverse the ratio, letting hot Italian turkey sausage be the flavor agent while adding plenty of colorful vegetables like yellow squash, broccoli florets, and mushrooms. Canned whole peeled tomatoes are less watery than diced, but have a little more texture than crushed. Break the tomatoes apart with a spoon in the pan. Tomato paste will add a robust tomato flavor; look for the kind sold in tubes so you can use as little or as much as you need.

Provided by Robin Bashinsky

Yield Serves 4 (serving size: 1/2 cup pasta and 3/4 cup sauce)

Number Of Ingredients 14

Ingredients

8 ounces uncooked whole-wheat spaghetti
1 tablespoon olive oil
6 ounces hot turkey Italian sausage, casings removed
2 cups chopped yellow onion
6 garlic cloves, minced
1 1/2 cups chopped cremini mushrooms (about 4 oz.)
2 small yellow squash, halved lengthwise and cut into 1/4-in. slices (about 7 oz. each)
1 tablespoon unsalted tomato paste
1 tablespoon chopped fresh oregano
2 cups small broccoli florets
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 (14-oz.) can unsalted whole peeled tomatoes, undrained
1/4 cup torn fresh basil leaves

Steps:

Cook pasta according to package directions, omitting salt and fat. Drain.
Heat oil in a large nonstick skillet over medium-high. Add sausage; cook 4 minutes, stirring to crumble. Add onion and garlic; cook 3 minutes. Add mushrooms and squash; cook 4 minutes. Stir in tomato paste and oregano; cook 1 minute.
Add broccoli, salt, pepper, and tomatoes to pan; bring to a boil. Reduce heat, and simmer 10 minutes, breaking up tomatoes with a spoon. Spoon sauce over pasta; top with basil.

Nutrition Facts : Calories 391, Carbohydrate 62 g, Cholesterol 25 mg, Fat 9.7 g, Fiber 12 g, Protein 21 g, SaturatedFat 0.8 g, Sodium 547 mg, Sugar 11 g

ITALIAN SAUSAGE AND VEGETABLE PASTA

Italian Sausage and Vegetable Pasta image

How about Italian for dinner tonight? This one-dish meal of ziti, spicy sausage and Muir Glen® fire roasted tomatoes can be on the table in short order.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 9

Ingredients

2 cups uncooked ziti pasta (7 oz)
2 cups bite-size fresh broccoli florets
1 package (19.5 oz) lean hot Italian turkey sausage, cut into 2-inch pieces
1 tablespoon olive oil
1 large red bell pepper, cut into bite-size strips
1 large yellow bell pepper, cut into bite-size strips
1 medium sweet onion, sliced (about 1 cup)
2 cans (14.5 oz each) Muir Glen™ organic fire roasted crushed or diced tomatoes, undrained
1 cup shredded provolone cheese (4 oz)

Steps:

Cook pasta as directed on package, adding broccoli last 2 minutes of cooking time. Drain and return to saucepan; cover to keep warm.
Meanwhile, in 12-inch nonstick skillet, cook sausage over medium-high heat 8 to 10 minutes or until no longer pink. Drain; remove sausage from skillet.
In same skillet, heat oil over medium heat. Cook bell peppers and onion in oil 3 to 4 minutes, stirring constantly, until vegetables are crisp-tender.
Add pasta and broccoli, sausage and tomatoes to skillet. Heat to boiling; reduce heat. Simmer uncovered 4 to 5 minutes, stirring occasionally. Sprinkle with cheese. Cover; cook 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 470, Carbohydrate 43 g, Cholesterol 100 mg, Fiber 4 g, Protein 35 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 10 g, TransFat 1/2 g

SAUSAGE AND ROASTED VEGETABLE PENNE

Sausage and Roasted Vegetable Penne image

Provided by Melissa d'Arabian : Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 sweet onion, cut into wedges
1 medium zucchini, sliced in 1/2 lengthwise
1 red bell pepper, cheeks removed
1/2 pound button mushrooms, stemmed
2 1/2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/2 pint grape tomatoes, washed and dried
2 sweet or hot Italian sausages, thinly sliced or casings removed
1/4 cup white wine
12 ounces whole-grain penne, cooked according to package instructions, 1/2 cup pasta water reserved
Freshly grated Parmesan, for garnish

Steps:

Preheat the oven to 400 degrees F.
In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.
Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.