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 tablespoon extra virgin olive oil, divided use
- 1 large green bell pepper, cut into 1-inch pieces
- 4 ounce sliced mushrooms
- 6 ounce 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 ounce chicken with sun-dried tomatoes sausage, diced
- 1/2 cup chopped fresh basil
- 4 teaspoon 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
Nutritional Information: Calories 335 | Calories from Fat 110 | Total Fat 12.0g | Saturated Fat 2.2g | Trans Fat 0.0g | Cholesterol 25mg | Sodium 515mg | Potassium 615mg | Total Carbohydrate 41g | Dietary Fiber 6g | Sugars 9g | Protein 15g | Phosphorus 240mg
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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.