Tuesday, January 8, 2013

Sausage and Pumpkin Pasta

Sausage and Pumpkin Pasta 


Posted by donna1408 

2 cups uncooked multigrain bow tie (farfalle) pasta (I used Barilla Plus, I also weighed the 2 cups and it was exactly 5 oz of dry pasta) 
1/2 pound Italian turkey sausage links, casings removed (I used Jennie-O Lean Sweet Italian Sausage. Two links were exactly ½ pound) 
1/2 pound sliced fresh mushrooms 
1 medium onion, chopped 
4 garlic cloves, minced 
1 cup Reduced-Sodium Chicken Broth 
1 cup canned pumpkin 
1/2 cup white wine 1/2 teaspoon rubbed sage 
1/4 teaspoon salt 
1/4 teaspoon garlic powder 
1/4 teaspoon pepper 
1/4 cup grated Parmesan cheese (I used a Parmesan-Romano mix) 
1 tablespoon dried parsley flakes 
1. Cook pasta according to package instructions. Drain & set aside. 
2. White pasta is cooking, spray a large nonstick skillet with cooking spray and cook the sausage, onions and mushrooms over medium heat until the sausage is fully browned. Add the garlic and cook for an additional minute. Drain if necessary. Stir in the broth, pumpkin, wine, sage, garlic powder, salt and pepper and bring to a boil. Reduce heat and simmer for 5-6 minutes until the sauce is slightly thickened. 
3. Add the pasta to the skillet and combine. Heat ingredients together for a couple minutes until heated through. 
4. Before serving, sprinkle Parmesan cheese and parsley flakes over the top. 
Yields 4 (1 ¾ c) servings. 

Serving Size: 1 3/4 Cup; Calories: 348, Total Fat: 9g, Carbs: 42g, Protein: 23g, Fiber <1 nbsp="nbsp" span="span">

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