Springtime Pasta and Sausage

Feast on simple food that´s good for you--a saute of spring vegetables and Italian turkey sausage over whole wheat spaghetti.

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Servings 6

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ingredients 10
Prep Time 30 min
Total Time 30 min

Ingredients

8: oz. uncooked regular or whole wheat spaghetti

12: oz. Italian turkey sausage, thinly sliced

1/2: teaspoon fennel seed

2: garlic cloves, minced

8: oz. (2 cups) fresh sugar snap peas, trimmed, or 9-oz. pkg. Green Giant® Frozen Sugar Snap Peas, thawed*

2: cups sliced fresh mushrooms

1/3: cup chicken broth

4: Italian plum tomatoes, chopped

4: green onions, cut into 1-inch pieces

1/3: cup chopped fresh parsley

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Directions

1 Cook spaghetti in Dutch oven or large saucepan to desired doneness as directed on package. Drain; return to Dutch oven. Cover to keep warm.
2 Meanwhile, in large nonstick skillet over medium heat, cook sausage, fennel and garlic until sausage is no longer pink; drain and remove from skillet.
3 Add sugar snap peas, mushrooms and broth to skillet; heat until bubbly. Simmer 3 to 4 minutes, stirring frequently. Stir in tomatoes and onions; cook and stir over medium heat for 2 minutes. Add sausage mixture and parsley; cook an additional 1 minute or until hot. Add to cooked spaghetti; toss gently until well mixed.