Pasta...Surprise!
This recipe came to me through my first issue of Clean Eating Magazine. I'm discovering a whole new way of eating and this magazine is exactly what I need to help feed myself and my family healthier foods. Tonight I tried a reader submitted recipe but with a few small changes of my own. The family was fooled by what was really in there. But it didn't stop them from digging in!
Pasta...Surprise!
4 Jenny-o Turkey Sausage Links (I used 2 hot sausage and 2 sweet sausage links)
1-13 oz. package of whole-grain pasta like Barilla Whole Grain Rotini
1 small onion, finely chopped
1 clove of garlic, minced
1/4-1/2 cup carrot shreds
1 Roma Tomato, cut into chunks
1 zucchini, finely diced
1 roasted red pepper, chopped (to roast a red pepper, simply place it in the broiler and turn it every few minutes until it turns black. Remove it from the oven and place in a saucepan and cover. Let sit for 5 minutes. Then remove the skin and the seeds.)
15 oz. can of pumpkin puree* (I use Farmers Market Organic Pumpkin)
*According to NutritionData.com, one cup of canned pumpkin without salt contains 83 calories, 1 gram of fat, 20 grams of carbohydrates, 7 grams of fiber and 3 grams of protein. Pumpkin has also been deemed low in cholesterol and sodium, and a good source of vitamins E, C, A and K, magnesium, copper, potassium and iron. A significant portion of the calories from carbohydrates in each serving comes from natural sugar.
10 oz. or a cup and 1/4 of Light Ragu Tomato and Basil Sauce
1 tbls. low fat cream cheese
Cook pasta according to pasta directions.
Remove skins from sausages. In a skillet over medium heat, brown sausage meat until no pink remains (about 7-9 minutes). Add onion and garlic and saute until onions are translucent. Add carrot, tomato and zucchini and saute for 3-5 additional minutes.
Add red pepper, pumpkin and pasta sauce. Cover and simmer 7-10 minutes or until vegetables are soft. Add cream cheese, then turn off heat and allow cheese to melt.
Drain pasta and return to pot. Add veggie sauce and allow to stand for 2 minutes.
Serve with Alexia Hearty Whole Grain Rolls and a big green salad.
(Serves 6)
Pasta...Surprise!
4 Jenny-o Turkey Sausage Links (I used 2 hot sausage and 2 sweet sausage links)
1-13 oz. package of whole-grain pasta like Barilla Whole Grain Rotini
1 small onion, finely chopped
1 clove of garlic, minced
1/4-1/2 cup carrot shreds
1 Roma Tomato, cut into chunks
1 zucchini, finely diced
1 roasted red pepper, chopped (to roast a red pepper, simply place it in the broiler and turn it every few minutes until it turns black. Remove it from the oven and place in a saucepan and cover. Let sit for 5 minutes. Then remove the skin and the seeds.)
15 oz. can of pumpkin puree* (I use Farmers Market Organic Pumpkin)
*According to NutritionData.com, one cup of canned pumpkin without salt contains 83 calories, 1 gram of fat, 20 grams of carbohydrates, 7 grams of fiber and 3 grams of protein. Pumpkin has also been deemed low in cholesterol and sodium, and a good source of vitamins E, C, A and K, magnesium, copper, potassium and iron. A significant portion of the calories from carbohydrates in each serving comes from natural sugar.
10 oz. or a cup and 1/4 of Light Ragu Tomato and Basil Sauce
1 tbls. low fat cream cheese
Cook pasta according to pasta directions.
Remove skins from sausages. In a skillet over medium heat, brown sausage meat until no pink remains (about 7-9 minutes). Add onion and garlic and saute until onions are translucent. Add carrot, tomato and zucchini and saute for 3-5 additional minutes.
Add red pepper, pumpkin and pasta sauce. Cover and simmer 7-10 minutes or until vegetables are soft. Add cream cheese, then turn off heat and allow cheese to melt.
Drain pasta and return to pot. Add veggie sauce and allow to stand for 2 minutes.
Serve with Alexia Hearty Whole Grain Rolls and a big green salad.
(Serves 6)
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