Thursday, January 8, 2009

Penne with Peppers and Sausage

I've posted before about one of our favorite Italian recipes so I was thrilled to find a lighter version on weightwatchers.com. This one is served over whole wheat penne pasta instead of parmesan cheese grits, but it is still really tasty!

Penne with Peppers and Sausage

1 spray(s) cooking spray
2 medium green pepper(s), cut into thin strips
1 medium garlic clove(s), minced
1 medium onion(s), thinly sliced
1 cup(s) mushroom(s), sliced
1 pound(s) turkey sausage, spicy-Italian flavor (I used Publix Greenwise Hot Chicken Sausage)
1/8 tsp dried oregano, crushed
1/4 tsp table salt
1/8 tsp black pepper, freshly ground
1/4 small crushed red pepper flakes
14 1/2 oz canned diced tomatoes
3 cup(s) cooked whole wheat pasta, penne, kept hot
6 tbsp grated Parmesan cheese


1. Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add green pepper, garlic, onion and mushrooms; cook, stirring frequently, until almost tender, about 7 to 8 minutes.

2. Remove turkey from casings; add turkey to skillet and brown until no longer pink, stirring occasionally, breaking it up with a wooden spoon as it cooks, about 6 minutes. Add oregano, salt, black pepper and red pepper flakes; stir in tomatoes. Simmer until heated through and to allow flavors to blend, about 5 minutes.

3. Spoon penne into a deep serving bowl; top with sausage mixture and sprinkle with cheese. Yields about 1 1/2 cups per serving at 6 points a serving!

1 comment:

Southern Gal said...

oooh, this looks delish! I am definitely trying to eat low points things these days too! I'll have to try it out!