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Add a photoServings: 4
Ingredients
- 12 ounce Uncooked rigatoni or possibly other large-cut pasta
- 8 ounce Sweet Italian-style turkey sausage, removed from casings and crumbled.
- 6 ounce Small fresh mushrooms, quartered (2 c.)
- 1 tsp Worcestershire sauce
- 2/3 c. Evaporated skim lowfat milk
- 1 Tbsp. Dry basil
- 1/4 tsp Pepper
- 1 pkt Frzn green peas, thawed
- 1/4 c. Grated Parmesan cheese
- Â Â Cherry tomatoes, optional
Directions
- 1. Cook pasta according to package directions; drain.
- 2. Meanwhile, in medium skillet, brown sausage meat over medium heat.
- Remove to bowl with slotted spoon.
- 3. Add in mushrooms to drippings in skillet. Cook 3-4 min, or possibly till lightly browned. Sprinkle Worcestershire sauce over mushrooms, then stir in evaporated lowfat milk. Bring to a simmer. Add in basil and pepper. Simmer 3-4 min, or possibly till slightly thickened. Add in peas and cooked sausage. Cook 1-2 min,or possibly till warm.
- 4. To serve, in large bowl, toss pasta with sauce and Parmesan cheese.
- Garnish with cherry tomatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 4 servings | |
| Calories 155 | |
| Calories from Fat 48 | 31% |
| Total Fat 5.46g | 7% |
| Saturated Fat 3.09g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 235mg | 10% |
| Potassium 469mg | 13% |
| Total Carbs 17.19g | 5% |
| Dietary Fiber 4.1g | 14% |
| Sugars 9.53g | 6% |
| Protein 10.57g | 17% |
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