Garden-Style Penne with Sausage & Ricotta
6
Points®
Temps total: 35 min • Préparation: 10 min • Cuisson: 25 min • Portions: 1 • Difficulté: Facile
We love this pasta as is, but if you want even more vegetables, you can add a leafy green, such as Swiss chard or kale, to the skillet. Don’t forget to reserve the pasta cooking water; the starch in the water helps bring together all the elements of the dish. This recipe is easy to make for two diners. Use a medium zucchini instead of a small one and double all the remaining ingredients. Simply cook the sausage in a large skillet rather than a medium one.
Ingrédients
Uncooked whole wheat penne
1 oz
Uncooked chicken sausage
2 oz, Italian-style, casing removed
Onion
¼ cup(s)
Garlic
1 clove(s), large, minced
Zucchini
1 small, diced
Cherry tomatoes
16 medium, halved
Table salt
⅛ tsp(s)
Black pepper
⅛ tsp(s)
Fresh basil
2 tbsp(s), minced
Part-skim ricotta cheese
2 tbsp(s)
Instructions
1
Cook penne according to package directions, reserving 1⁄4 cup of cooking water when you drain pasta.
2
Meanwhile, in medium nonstick skillet, add sausage, onion, and garlic. Set over medium heat and cook, stirring with wooden spoon to break up sausage, until browned, about 5 minutes.
3
Add zucchini, tomatoes, salt, and black pepper. Cook, stirring often, until zucchini is crisp-tender, 2 minutes. Add pasta cooking water and cook for 1 minute more, allowing some of the liquid to evaporate. Add pasta and basil, stirring to combine. Transfer to plate; top with ricotta.
4
Serving size: 1 2/3 cups
Les autres ont aussi aimé
Rejoignez le programme de perte de poids #1 recommandé par les médecins*
*Basé sur une enquête de 2023 de Cerner Enviza auprès de 500 médecins qui recommandent des programmes de perte de poids aux patients.