|12||ounces whole wheat pasta|
|1||lb Italian turkey sausage, casings removed|
|2||tablespoons olive oil (optional)|
|4||ounces mushrooms, sliced|
|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.Â 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