"Linguine with Peppers and Sausage"
Recipe from More Healthy Homestyle by Evelyn Tribole (Rodale Press; October 2000)
Makes 4 servings --- easy
Made with red, green, and yellow bell peppers, this colorful dish is a staple in our house, especially on busy nights. The turkey sausage gives it robust flavor. Calories, fat, and cholesterol were reduced by:
* Using turkey sausage, and less of it
* Eliminating the wine
* Slightly reducing the amount of Parmesan cheese
* Increasing the amount of peppers to make up for less sausage
12 ounces dried linguine
1/2 pound hot or sweet lean Italian turkey sausage, casings removed
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
3 garlic cloves, chopped ½ teaspoon salt
1/8 teaspoon ground black pepper
1/3 A cup freshly grated Parmesan cheese
Cook the linguine according to the package directions. Drain.
Meanwhile, lightly coat a large nonstick skillet with nonstick spray and warm over medium-high heat. Add the sausage and cook, breaking up the meat and stirring, for 5 minutes, or until no longer pink.
Add the bell peppers, onion, garlic, salt, and black pepper. Cook, stirring, for 5 minutes, or until tender.
Add the linguine to the skillet and toss to mix. Stir in the cheese and serve immediately.
Makes 4 servings
Per serving: 476 calories, 23 g protein, 73 g carbohydrates, 10 g fat, 3 g saturated fat, 73 mg cholesterol, 789 mg sodium, 2 g fiber
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