Yields: 4 servings
Ready in 30 min
Ingredients:
2 cups uncooked whole wheat penne pasta
1 lb italian turkey sausage link, casings removed
1 3/4 cups sliced fresh mushrooms
1 can 914.5 oz) fire-roasted diced tomatoes with garlic, undrained
1 pkg (6 oz) fresh baby spinach
1/4 cup shredded part-skim mozzarella cheese
Directions:
1. Cook penne according to package directions.
2. Meanwhile, in a dutch oven, cook sausage and mushrooms over medium heat until meat is no longer pink. Drain.
3. Stir in tomatoes; bring to a boil. Add spinach; cook and stir until spinach is wilted.
4. Drain pasta; stir into turkey mixture. Sprinkle with cheese; remove from heat. Cover and let stand until cheese is melted.
Serving size: 1 1/2 cup.
445 calories, 13 g fat (3 g sat fat), 72 mg cholesterol, 1020 mg sodium, 51 g carbohydrate, 8 g fiber, 32 g protein
This recipe can be found on page 54 of the April/May 2012 edition of Healthy Cooking magazine.
Ready in 30 min
Ingredients:
2 cups uncooked whole wheat penne pasta
1 lb italian turkey sausage link, casings removed
1 3/4 cups sliced fresh mushrooms
1 can 914.5 oz) fire-roasted diced tomatoes with garlic, undrained
1 pkg (6 oz) fresh baby spinach
1/4 cup shredded part-skim mozzarella cheese
Directions:
1. Cook penne according to package directions.
2. Meanwhile, in a dutch oven, cook sausage and mushrooms over medium heat until meat is no longer pink. Drain.
3. Stir in tomatoes; bring to a boil. Add spinach; cook and stir until spinach is wilted.
4. Drain pasta; stir into turkey mixture. Sprinkle with cheese; remove from heat. Cover and let stand until cheese is melted.
Serving size: 1 1/2 cup.
445 calories, 13 g fat (3 g sat fat), 72 mg cholesterol, 1020 mg sodium, 51 g carbohydrate, 8 g fiber, 32 g protein
This recipe can be found on page 54 of the April/May 2012 edition of Healthy Cooking magazine.