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Zucchini Sausage Pasta Recipe

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"My husband and I enjoy the hearty flavor combinations in this meal," relates Karen Martis form Merrillville, Indiana. She often makes it with orzo and uses a can of zucchini in tomato sauce to speed preparation even further.
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:7 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 7 servings

Ingredients

  • 1 pound Italian turkey sausage links, casings removed
  • 2 medium zucchini, sliced
  • 1 can (15 ounces) tomato sauce
  • 1 cup picante sauce
  • 2 green onions, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons sugar
  • 1 teaspoon Italian seasoning
  • 2 cups cooked small shell pasta
  • 1/4 cup grated Parmesan cheese
  • 3/4 cup shredded part-skim mozzarella cheese

Nutritional Facts

Nutritional Analysis: One serving (1 cup) equals 240 calories, 9 g fat (4 g saturated fat), 44 mg cholesterol, 1,090 mg sodium, 20 g carbohydrate, 2 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.

Directions

  1. In a large nonstick skillet, cook and crumble sausage over medium heat until no longer pink. Add zucchini; saute 2 minutes longer. Drain. Stir in tomato sauce, picante sauce, onions, garlic, sugar and Italian seasoning. Reduce heat; simmer, uncovered, for 5 minutes.
  2. Stir in pasta and Parmesan cheese; heat through. Remove from the heat. Sprinkle with mozzarella cheese; cover and let stand for 5 minutes or until cheese is melted. Yield: 7 servings.
Originally published as Zucchini Sausage Pasta in Quick Cooking November/December 2003, p54

Nutritional Facts

Nutritional Analysis: One serving (1 cup) equals 240 calories, 9 g fat (4 g saturated fat), 44 mg cholesterol, 1,090 mg sodium, 20 g carbohydrate, 2 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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