Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 311.0
- Total Fat: 8.0 g
- Cholesterol: 36.4 mg
- Sodium: 783.2 mg
- Total Carbs: 48.2 g
- Dietary Fiber: 7.4 g
- Protein: 17.7 g
View full nutritional breakdown of Penne with Suasage, Peppers and Tomatoes calories by ingredient
Penne with Suasage, Peppers and Tomatoes
Submitted by: NIKI778Number of Servings: 4
Ingredients
-
6 oz Ronzoni smart taste penne, uncooked
cooking spray
8 oz Italian Turkey Sausage, cut into 1/2-inch slices (about 2 sausages)
3 garlic cloves, minced
1 14.5 oz can diced tomatoes or whole tomatoes chopped
1 (7oz) jar roasted red peppers, drained and diced
1 tbs black pepper (or to taste)
1/4 cup grated parmesan cheese
Directions
1 Cook pasta according to package directions, omitting salt and fat.
2 Heat a nonstick skillet coated with cooking spray over med heat until hot. Add sausage, and cook 8 to 10 minutes or until browned, stirring often; drain well. Set sausage aside. Wipe pan with a paper towel to remove drippings.
3 Coat pan with cooking spray; add garlic and satue 1 min. Add sausage and tomato , bring to a boil; reduce heat and simmer until most of the liquid is evaporated. Stir in roasted bell peppers and and ground black pepper. Remove from heat.
4 Add drained pasts to sausage mixture and serve. Sprinkle each serving with 1 TBS of parmesan cheese.
Makes 4 1 1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user NIKI778.
2 Heat a nonstick skillet coated with cooking spray over med heat until hot. Add sausage, and cook 8 to 10 minutes or until browned, stirring often; drain well. Set sausage aside. Wipe pan with a paper towel to remove drippings.
3 Coat pan with cooking spray; add garlic and satue 1 min. Add sausage and tomato , bring to a boil; reduce heat and simmer until most of the liquid is evaporated. Stir in roasted bell peppers and and ground black pepper. Remove from heat.
4 Add drained pasts to sausage mixture and serve. Sprinkle each serving with 1 TBS of parmesan cheese.
Makes 4 1 1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user NIKI778.
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