Pronto Penne Pasta Recipe

4.5 4 5
Pronto Penne Pasta Recipe
Pronto Penne Pasta Recipe photo by Taste of Home
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Pronto Penne Pasta Recipe

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4.5 4 5
Publisher Photo
I have four boys and have to trick them into eating healthy! Not an easy task, but this is a favorite! -Tomissa Huart of Union, Illinois
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2-1/4 cups uncooked whole wheat penne pasta
  • 1 pound Italian turkey sausage links, casings removed
  • 1 medium red onion, chopped
  • 1 medium green pepper, chopped
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 2 garlic cloves, minced
  • 2 teaspoons dried tarragon
  • 2 teaspoons dried basil
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup all-purpose flour
  • 1/2 cup fat-free milk
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1/4 cup grated Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, crumble sausage into a large nonstick skillet coated with cooking spray. Add onion and green pepper; cook and stir over medium heat until meat is no longer pink. Drain. Stir in the tomatoes, broth, garlic, tarragon, basil and cayenne.
In a small bowl, combine flour and milk until smooth; stir into sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir in cheddar cheese until melted. Drain pasta; toss with sausage mixture. Sprinkle each serving with 2 teaspoons Parmesan cheese. Yield: 6 servings.
Originally published as Pronto Penne Pasta in Healthy Cooking April/May 2008, p37

Nutritional Facts

1 cup: 373 calories, 11g fat (3g saturated fat), 55mg cholesterol, 800mg sodium, 45g carbohydrate (7g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 2-1/2 starch, 2 medium-fat meat, 1 vegetable.

  • 2-1/4 cups uncooked whole wheat penne pasta
  • 1 pound Italian turkey sausage links, casings removed
  • 1 medium red onion, chopped
  • 1 medium green pepper, chopped
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 2 garlic cloves, minced
  • 2 teaspoons dried tarragon
  • 2 teaspoons dried basil
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup all-purpose flour
  • 1/2 cup fat-free milk
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1/4 cup grated Parmesan cheese
  1. Cook pasta according to package directions. Meanwhile, crumble sausage into a large nonstick skillet coated with cooking spray. Add onion and green pepper; cook and stir over medium heat until meat is no longer pink. Drain. Stir in the tomatoes, broth, garlic, tarragon, basil and cayenne.
  2. In a small bowl, combine flour and milk until smooth; stir into sausage mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Remove from the heat. Stir in cheddar cheese until melted. Drain pasta; toss with sausage mixture. Sprinkle each serving with 2 teaspoons Parmesan cheese. Yield: 6 servings.
Originally published as Pronto Penne Pasta in Healthy Cooking April/May 2008, p37

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Reviews forPronto Penne Pasta

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lurky27 User ID: 1251896 217370
Reviewed Jan. 9, 2015

"Yum! We used a 13 ounce box of whole wheat penne & it was plenty. The store did not have Italian turkey sausage links, so I used 1 pound ground Italian sausage.

- Theresa"

MY REVIEW
HBcook User ID: 2966570 172927
Reviewed Oct. 23, 2010

"This is a really good recipe. I used Italian sausage that I had in the freezer and I think 1 link was hot because this had a little kick. I used asiago for the parmesan. The servings are pretty accurate. I halved the recipe (from 6) and measured out 6 ounces of pasta = 2 oz./pp."

MY REVIEW
gabesmom User ID: 1758048 209795
Reviewed Jun. 15, 2009

"this recipe was delicious and approved by my 7 yr old. i did leave out the tarragon because i did not have any and i used very lean hamburger since i did not have that turkey sausage either. regardless it was great!!"

MY REVIEW
mjlouk User ID: 1712085 173177
Reviewed Jun. 13, 2009

"Really good! Makes way more than 6 servings."

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