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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 463.6
  • Total Fat: 26.9 g
  • Cholesterol: 75.4 mg
  • Sodium: 822.3 mg
  • Total Carbs: 31.8 g
  • Dietary Fiber: 6.1 g
  • Protein: 26.7 g

View full nutritional breakdown of Sweet Italian Sausage Prima Vera calories by ingredient
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Sweet Italian Sausage Prima Vera

Submitted by: BBSHOPBASS

Introduction

With a bounty of fresh veggies available in the summer, this recipe was easy to create. It's incredibly good! With a bounty of fresh veggies available in the summer, this recipe was easy to create. It's incredibly good!
Number of Servings: 4

Ingredients

    1 Large red onion, cut into about 8 wedges
    1 Medium sized yellow squash, cut in half, seeded and sliced
    1 Large Red Bell Pepper, seeded and sliced
    1 large clove of Elephant Garlic, sliced
    1 Large tomato, peeled, seeded and chopped.
    2 Tbsp. olive oil
    2 Tbsp good quality balsamic vinegar
    1 Pkg of Jenni-O Sweet Italian Sausage, casing removed and crumbled.
    4 oz. Whole Wheat Spaghetti noodles
    2 Large Roma tomatoes
    6 Large leaves fresh basil
    2 Tbsp olive oil
    4 Tbsp Parmesan Cheese

Directions

Makes 4 GENEROUS servings.

1. In a 9 x 13 roasting pan, assemble onion wedges, peppers, squash, chopped large tomato and garlic.

2. Drizzle 2 Tbsp. olive oil and balsamic vinegar over vegetables and roast @ 450 for 20-25 minutes, stirring about every 10 minutes.

3. Cut casing from sausage and crumble into fry pan treated with cooking spray and brown slightly.

4. Fill cooking pan with enough water (salt as preferred) to cover 4 oz. spaghetti. Once the water is at a rolling boil, cook spaghetti noodles for about 8 minutes or until al dente.

5. Peel, seed & chop the other two Roma tomatoes, cut a chiffonade (tiny strips) of basil equal to about 1/4 c. and add to the tomatoes. Add 2 Tbsp olive oil and salt/pepper as needed. Set aside.

6. Drain the spaghetti noodles and combine the roasted vegetables, sausage and the remaining tomato/olive oil/basil mixture.

7. Divide evenly between 4 bowls, sprinkle with 1 Tbsp. Parmesan cheese (preferably Parmesan Reggiano).


Number of Servings: 4

Recipe submitted by SparkPeople user BBSHOPBASS.






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