Pasta Sausage Supper

This is a recipe that my mom sent me from her Quick Cooking magazine. It was very yummy! And a nice quick evening dinner. I used whole wheat pasta (which I keep telling you is so yummy) When I make it again, I will cook the sausage for a while longer before adding the veggies, so the sausage “crisps” up a little more.

Pasta Sausage Supper

16 ounces penne pasta
1 pound fully-cooked light Polish sausage — cut into 1/4″ slices
1 medium green pepper — julienned
1 medium red pepper — julienned
1 medium onion — halved and sliced
1 tablespoon vegetable oil
26 ounces meatless spaghetti sauce — warmed

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the sausage, peppers and onion in oil until vegetables are crisp-tender. Drain pasta; divide among six serving plates. Top with spaghetti sauce. Using a slotted spoon, top with sausage mixture.

Source: “Quick Cooking magazine, March/April 2005”
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Per Serving (excluding unknown items): 403 Calories; 4g Fat (9.0% caloriesfrom fat); 13g Protein; 77g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;970mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat.

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