Italian Sausage and Squash Pasta
This pasta is subtle but very tasty, and gives you a good amount of vitamins.
| 12 | ounces whole wheat pasta |
| 1 | lb Italian turkey sausage, casings removed |
| 2 | tablespoons olive oil (optional) |
| 4 | ounces mushrooms, sliced |
| 1 | onion, diced |
| 2 | garlic cloves, minced |
| 3/4 | teaspoon rubbed sage |
| 1/4 | teaspoon crushed red pepper flakes |
| 1 | cup butternut squash or acorn squash, pureed |
| 1/2 | cup fat-free evaporated milk |
| 1/2 | cup fat free chicken broth |
| salt and pepper | |
| fresh parmesan cheese (optional) |
- If you have fresh squash, cut it it half and place cut side down in a microwave safe container. Cover with plastic wrap and microwave for 14 minutes or until soft. Remove seeds and stringy part and then separate squash from shell. Puree the squash.
- Meanwhile, boil pasta according to package directions, then strain.
- Brown sausage in skillet with onion, garlic and olive oil. You may leave out olive oil if sausage has it’s own juices.
- Add rest of ingredients, stir, and simmer for 5 minutes, then serve over pasta. Add parmesan on top, if you’re feeling decadent.
6 servings. Each serving contains: 359 cals, 7.6 g fat, 40 mg cholesterol, 1.7 g fiber, 22 g protein, 53% Vit A, 26% B6, 50% Vit C, 12% Calcium, 29% Magnesium, 54% Iron, 6% B12
