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Add a photoServings: 3
Ingredients
- 6 ounce spicy sesame eggless linguine
- 1/2 tsp fresh lemon peel chopped
- 3 ounce 97% fat free breakfast sausage
- 3 sm green onions with tops minced
- 2 lrg garlic cloves minced
- Â Â spaghetti herb and spice blend to taste
- 2 Tbsp. reduced fat real bacon bits
- 1 tsp unsalted butter
- 2 c. sliced napa cabbage
- 2 pch freshly grnd black pepper
- 1/4 c. mushroom broth made from bouillon
- 1/4 c. fat free half-and-half possibly more
- 1/4 c. grated fresh parmesan cheese
- Â Â extra parmesan for serving (optional)
Directions
- Put pot of water on to boil for the pasta.
- Meanwhile, brown and crumble the sausage in a large fry pan. Add in onions, garlic, herbs and bacon bits to the sausage; saute/fry 2 min. Push the mix away from the center. Add in the butter and heat. Add in the napa cabbage; sprinkle with pepper. Set the heat to medium. Cook, stirring, till the cabbage wilts.
- Meanwhile cook the pasta with the lemon peel: it should take three min. When done, drain well; set aside.
- Combine broth and half and half; add in it to the sausage-cabbage mix. Stir to hot. Remove from heat. Add in the pasta and cheese. Toss to combine and spread the sauce. Cheese will thicken the sauce.
- Serve at once with extra cheese
- NOTES : This dish takes advantage of reduced fat products: Jimmy Dean Breakfast Sausage (two grams of fat per oz); 50% less fat real bacon bits; egg-free dry pasta; fat free half and half creamer. The pasta is a pale carrot color with a very mild chile after bite.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 3 servings | |
| Calories 194 | |
| Calories from Fat 114 | 59% |
| Total Fat 12.86g | 16% |
| Saturated Fat 5.25g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 565mg | 24% |
| Potassium 210mg | 6% |
| Total Carbs 6.26g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.26g | 1% |
| Protein 13.88g | 22% |
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