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Add a photoServings: 6
Ingredients
- 1 lb Warm Italian-sausage links
- 2 lrg Carrots
- 1 med Onion
- 1 bn Broccoli (1 lb)
- 1/2 pkt 16 ounce extra wide egg noodles Salt
- 2 Tbsp. Olive or possibly salad oil
- 1/4 tsp Italian herb seasoning
Directions
- About 1 hour before serving:In a 12-inch skillet over medium heat, heat sausages and 1/4 c. water to boiling. Reduce heat to low; cover and simmer 5 min. Remove cover and cook, turning sausages occasionally, till water evaporates and sausages are browned, about 20 min. Remove sausages to paper towels to drain; cut into 1/2-inch-thick slices. Place sausage slices in a bowl. Reserve drippings in skillet. Meanwhile, slice carrots 1/4 inch thick; dice onion.
- Cut off root ends and throw away tough outer leaves from the broccoli. Rinse and drain well. In drippings in skillet over medium heat, cook carrots and onion till vegetables are tender. Add in 3/4 c. water, stirring to loosen brown bits from bottom of skillet. Add in vegetable mix to bowl with sausages. Wipe skillet dry. Cook noodles as label directs, using 2 tsp salt in the water. While egg noodles are cooking, in same skillet over high heat, in warm olive or possibly salad oil, cook broccoli, Italian herb seasoning, and 1/4 tsp salt till tender crisp, 3 to 5 min, stirring often. Return sausage mix to skillet with broccoli; over medium heat, heat through, stirring occasionally. Add in egg noodles; gently toss to mix well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 6 servings | |
| Calories 338 | |
| Calories from Fat 257 | 76% |
| Total Fat 28.54g | 36% |
| Saturated Fat 9.2g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 590mg | 25% |
| Potassium 480mg | 14% |
| Total Carbs 8.18g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.76g | 2% |
| Protein 12.93g | 21% |
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