Pasta Dishes : Poultry Last Updated: Aug 8th, 2009 - 15:25:12 Penne & Sausage Primavera By Sandra Woodruff  Printer friendly page Yield: 5 servings 8 ounces whole wheat penne pasta 1 pound hot or mild turkey Italian sausage, casings removed 1 small zucchini squash, quartered lengthwise and sliced 3/4 cup frozen green peas 1/2 cup chicken or vegetable broth 2 cups chopped fresh plum tomatoes 1 1/2 cups chopped fresh spinach 1 cup shredded reduced-fat mozzarella cheese 1. Cook the pasta al dente according to package directions. Drain and set aside. 2. Coat a large deep nonstick skillet with cooking spray. Add the sausage and cook over medium heat for several minutes, stirring to crumble, until the sausage is no longer pink.  Add the zucchini, peas, and half of the broth. Cover and cook for 2 minutes. 3. Add the tomatoes and remaining broth to the skillet; cook covered for several minutes or until the tomatoes break down and the vegetables are tender. Add the spinach and cook covered for another minute or until the spinach is wilted. 4. Add the pasta to the skillet mixture and toss for a minute or two to heat through. Add a little more broth if the mixture seems too dry. Serve hot, topping each serving with some of the mozzarella cheese. Nutritional Facts (per 1 2/3-cup serving) Calories: 313 Carbohydrates: 36 g Fiber: 7 g Fat: 9.3 g Sat. Fat: 2.7 g Cholesterol: 76 mg Protein: 24 g Sodium: 705 mg Calcium: 32 mg GI rating: low Diabetic exchanges: 2 starch, 1 vegetable, 3 lean meat © Copyright 2005 by eatsmarttoday.com Top of Page