Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
"This is my lightened version of a favorite dish. I usually have all of these ingredients on hand, and I can make the entire dish in the time it takes to boil the water and cook the pasta." - Heather Godine, York, Pennsylvania
Ingredients[]
- Cooking spray
- 6 (4-ounce) links turkey Italian sausage
- 2 cups (1/4-inch strips) green bell pepper
- 1 cup (1/4-inch strips) red bell pepper
- 1 cup (1/4-inch strips) yellow bell pepper
- 6 garlic cloves, thinly sliced
- 1 (26-ounce) bottle fat-free pasta sauce
- 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
- 6 cups hot cooked penne (about 3/4 pound uncooked tube-shaped pasta)
- 2 tablespoons grated fresh Parmesan cheese
Directions[]
- Heat a large nonstick skillet coated with cooking spray over medium-high heat.
- Add sausage to pan; cook 8 minutes or until lightly browned, turning occasionally.
- Remove from pan; cool slightly
- Cut sausage into 1/2 inch-thick slices
- Wipe pan with paper towels; recoat with cooking spray.
- Place pan over medium-high heat.
- Add peppers; sauté 6 minutes.
- Add sausage; sauté 2 minutes.
- Add garlic; sauté 2 minutes.
- Add sauce; bring to a simmer.
- Reduce heat; cook 5 minutes, stirring occasionally.
- Remove from heat.
- Add mozzarella, stirring until melted.
- Place 1 cup pasta in each of 6 shallow bowls; spoon about 1 cup sausage mixture over each serving.
- Sprinkle each serving with 1 teaspoon Parmesan.
Yield: 6 servings