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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 315.9
  • Total Fat: 11.5 g
  • Cholesterol: 84.8 mg
  • Sodium: 388.0 mg
  • Total Carbs: 42.5 g
  • Dietary Fiber: 7.2 g
  • Protein: 16.9 g

View full nutritional breakdown of Pasta with Italian Turkey Sausage & Summer Squash calories by ingredient
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Pasta with Italian Turkey Sausage & Summer Squash

Submitted by: FIT-WHIT
Pasta with Italian Turkey Sausage & Summer Squash

Introduction

Easy pasta dish to throw together in about 30 minutes. The egg yolk & parmesan "sauce" creates a creamy but lower-calorie base alternative to most "cream sauces." Easy pasta dish to throw together in about 30 minutes. The egg yolk & parmesan "sauce" creates a creamy but lower-calorie base alternative to most "cream sauces."
Number of Servings: 4

Ingredients

    1 T. Olive Oil (divided)
    2 tsp. minced Garlic (about 4 cloves)

    1 cup white Onion, chopped (about 1 small onion)
    2 (brat sized) Mild Italian Turkey Sausage Links
    6 oz. whole wheat spaghetti style pasta (dry- about half a 12 oz. box)
    1 large Zucchini (about 2 cup, sliced)
    2 small Summer squash, sliced
    1 cup grape Tomatoes (approx. 12 tomatoes), halved
    Fresh or dried basil, oregano, & thyme, to taste

    1 large Egg Yolk
    1/4 cup Parmesan Cheese, shredded
    1/4 cup pasta water, reserved
    Salt & Pepper to taste

Directions

In a large skillet, heat 1/2 T. olive oil and brown garlic until fragrant. Add onion and cook until slightly translucent.

Add turkey sausage (casings removed), and cook until crumbly and no longer pink. While sausage cooks, boil water for pasta.

Add pasta to boiling water and cook according to package directions.

After sausage is cooked, remove from pan and set aside.* In the same pan, heat remaining 1/2 T. olive oil and add the halved tomatoes, and chopped zucchini and squash. Season with basil, oregano, and thyme and cook covered, stirring occasionally, until tender (about 10 minutes).

While vegetables sautee, reserve 1/4 cup pasta water and drain cooked pasta; return to pot. In a small bowl, whisk together egg yolk, 1/4 cup hot pasta water, and 1/4 cup parmesan until mostly smooth. Season with salt & pepper.

Once the vegetables are cooked through, add back the sausage mixture. Pour the sauce over the noodles and coat well, then add noodles to the large skillet and let sauce thicken about 2 minutes. (Add more water if necessary by the tablespoons.)

Makes 4 servings. Enjoy!
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*Alternatively, you can cut time by preparing the vegetable mixture at the same time as the sausage mixture in a separate skillet. I just saved cleaning an extra pan, and added a few more minutes to the cook-time.

Serving Size: Makes 4 - 1.5 cup servings (about 6 cups)

Number of Servings: 4

Recipe submitted by SparkPeople user FIT-WHIT.






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Member Ratings For This Recipe

  • Very tasty! I used a chicken sausage because that is what we had on hand. Thanks for sharing :) - 8/25/11

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  • Loved this recipe! I needed a recipe to use up some italian turkey sausage, but didn't have all the vegies. But still, even with only the tomatoes and onion, it was an amazing dish. I absolutely fell in love with the flavor of the sauce as well. - 8/15/11

    Reply from FIT-WHIT (8/15/11)
    Wonderful! I'm so glad it worked out for you! I think it's a "use any veggies you have on hand" kind of dish. I bet it'd be great with asparagus or peppers as well!


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