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Pasta with Sausage and Summer Vegetables


Serves: 6

Prep Time: 5 minutes

Cooking Time: 20 minutes

Difficulty: Easy

Comments

This is a quick and light pasta dish and a meal in itself.

Ingredients

6 ounces pasta, rotini, whole wheat, or any pasta

1 pound sausage, turkey

2 zucchini(s), medium, halved and sliced

2 squash, yellow, summer or crooked neck, halved and sliced

1 cup corn, frozen white kernels

1 teaspoon garlic, bottled minced

1 shallot(s), finely chopped

1 tablespoon olive oil

1 tablespoon flour, all purpose

1 1/2 cup chicken broth, reduced sodium (or vegetable broth, reduced sodium)

1/3 cup parmesan cheese, grated

cooking spray

Preparation

Cook the pasta in a large pot of boiling water according to package directions. Meanwhile, place a large skillet over medium to medium high heat. Add olive oil, then add sausage and cook for about 3 to 4 minutes until browned. Remove sausage to a bowl, then place the skillet back on the stove. Place zucchini, squash and corn in skillet and cook for 2 minutes per side. Add shallots and garlic and stir. Continue cooking for about 2 minutes. Sprinkle flour over vegetables and stir to coat. Slowly stir in broth. Stir the sausage back in, cooking and stirring for 2 to 3 more minutes over medium low heat until sauce thickens. Drain pasta and add to skillet. Stir and cook for about a minute before serving. Top with Parmesan cheese and serve.

Nutrition

Per Serving About: 340 calories, 11 g fat, 2.5 g saturated fat, 0 g trans fat, 65 mg cholesterol, 23 g protein, 36 g carbohydrates, 6 g dietary fiber, 680 mg sodium, Exchanges: 1.5 starches, 1.5 vegetables, 2.5 med fat meat, 1.5 fats Carb Choices: 2.5


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