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.

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

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/3 Cups
    Calories
    280
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    30mg
    30%;
    Sodium
    430mg
    430%;
    Total Carbohydrate
    36g
    36%
    (Dietary Fiber
    6g
    6%
      Sugars
    4g
    4%
    ),
    Protein
    17g
    17%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    40%;
    Calcium
    6%;
    Iron
    25%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate; 1 Vegetable; 1 1/2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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