Italian Sausage and Squash Pasta
Originally published at Demandy.com. You can comment here or there.
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
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