Springtime Pasta and Sausage

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  • 30 min prep time
  • 30 min total time
  • 10 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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