Sausage and Pumpkin Pasta
TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 4 servings.
My family really enjoys this meal. Cubed leftover turkey may be substituted for sausage. Just add to the skillet with the cooked pasta for a fast meal. —Katie Wollgast, Florissant, Missouri
Ingredients
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2 cups uncooked multigrain bow tie pasta
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1/2 pound Italian turkey sausage links, casings removed
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1/2 pound sliced fresh mushrooms
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1 medium onion, chopped
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4 garlic cloves, minced
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1 cup reduced-sodium chicken broth
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1 cup canned pumpkin
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1/2 cup white wine or additional reduced-sodium chicken broth
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1/2 teaspoon rubbed sage
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1/4 teaspoon salt
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1/4 teaspoon garlic powder
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1/4 teaspoon pepper
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1/4 cup grated Parmesan cheese
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1 tablespoon dried parsley flakes
Directions
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1.
Cook pasta according to package directions.
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2.
Meanwhile, in a large skillet coated with cooking spray, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, pumpkin, wine, sage, salt, garlic powder and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until slightly thickened.
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3.
Drain pasta; add to the skillet and heat through. Just before serving, sprinkle with cheese and parsley.
Nutrition Facts
1-3/4 cups: 348 calories, 9g fat (2g saturated fat), 38mg cholesterol, 733mg sodium, 42g carbohydrate (7g sugars, 7g fiber), 23g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable, 1/2 fat.
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