Weeknight Sausage and Pasta Pot

SERVES: 4

When the cravings for a hearty pasta dish set in, make this recipe for Weeknight Sausage and Pasta Pot. This one-pot recipe comes from the "Two-Step Diabetes Cookbook" and promises to deliver lots of flavor!

What You'll Need

2 tablespoons extra virgin olive oil, divided use
1 large green bell pepper, cut into 1-inch pieces
4 ounces sliced mushrooms
6 ounces multi-grain penne, such as Barilla Plus
1/2 of a 24-ounce container prepared spaghetti sauce
1 1/2 cup water
1 1/2 teaspoon dried oregano leaves, crumbled
1/2 teaspoon dried fennel seed
1/8 teaspoon dried pepper flakes
4 ounces chicken with sun-dried tomatoes sausage, diced
1/2 cup chopped fresh basil
4 teaspoons grated Parmesan cheese

What to Do

Heat 1 teaspoon of the oil over medium-high heat in a Dutch oven. Cook the peppers 4 minutes or until beginning to lightly brown, stirring frequently. Stir in the mushrooms, pasta, spaghetti sauce, water, oregano, fennel seeds, and pepper flakes. Cover, reduce the heat to medium, and cook 14 minutes or until pasta is just tender, stirring occasionally.
Remove from heat. Stir in the sausage and basil. Drizzle the remaining oil over all and sprinkle evenly with the cheese. Do not stir. Let stand, uncovered, for 2 minutes to absorb flavors.

Notes

Exchanges/Food Choices: 2-12 Starch; 1 Vegetable; 1 Protein, lean; 1-1/2 Fat

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Copyright © 2015 the American Diabetes Association, Inc.® From Two-Step Diabetes Cookbook. Reprinted with permission from The American Diabetes Association. To order this book call 1-800-232-6733 or order online at ShopDiabetes.org.