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Penne with Roasted Vegetables and Sausage


Serves: 5

Prep Time: 10 minutes

Cooking Time: 30 minutes

Difficulty: Easy

Comments

You can substitute 2 additional cups of mushrooms for the sausage and use vegetable broth to make this vegetarian.

Ingredients

3/4 pound sausage, turkey

8 ounces pasta, penne, whole wheat

1 pepper(s), bell, red, yellow, or green

1 pepper(s), bell, red, yellow, or green

1 onion(s), medium

1 cup mushrooms, Crimini or button or combo, sliced

1/4 pound asparagus, trimmed

2 zucchini(s)

1 tablespoon olive oil

1 cup chicken broth, reduced sodium (or vegetable broth, reduced sodium)

1/3 cup parmesan cheese, grated

Preparation

Cut peppers and zucchini into quarters. Peel and cut the onion into eight wedges. Remove tough ends from asparagus. Arrange vegetables on a baking dish. Drizzle with olive oil and toss to coat. Spread vegetables in a single layer. Bake at 400 degrees for approximately 25 minutes until soft and roasted. Bring a large pot of water to a boil and cook pasta according to package directions. Brown sausage in a large skillet and drain off any oil. Add pasta to skillet. Add chicken broth. Cut vegetables into bite size pieces and add to pasta. Toss and serve with parmesan on top.

Nutrition

Per Serving About: 380 calories, 11 g fat, 2.5 g saturated fat, 0 g trans fat, 24 g protein, 47 g carbohydrates, 7 g dietary fiber, 630 mg sodium


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