Whole Wheat Pasta with Sausage and Peppers

19 Apr

So if you’ve been reading my blog, you’re probably wondering where the “balance” comes in. The idea of this blog is to be filled with healthy recipes and the occasional treat. I am a firm believer of “all things in moderation”. I should clarify that while I love making baked goods healthier, I usually prefer to make healthy choices throughout the day and enjoy a treat a few times a week. Enter: this recipe for a healthy weeknight meal.

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This easy dish is perfect for a quick healthy weeknight dinner. It can be paired with a green salad to round out the meal or served alone if you’re in a hurry. Loaded with colorful peppers, mushrooms and spinach, you can feel confident that you are getting a good dose vitamins and minerals. Using lean turkey sausage is a healthy way to feel like you’re being naughty. My husband usually can’t tell the difference with turkey sausage in this dish…that says a lot. The whole mixture is tossed with whole wheat pasta providing you with fiber and B vitamins.

This recipe is easy to adapt to what you have on hand in the fridge.

Cook sausage in nonstick skillet

Cook sausage in nonstick skillet

Drain sausage

Drain sausage

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Add peppers, mushrooms, and onion

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Add sausage into cooked pepper mixture

Add pasta to pepper and sausage mixture. Stir in spinach until wilted.

Add pasta to pepper and sausage mixture. Stir in spinach until wilted.

Whole Wheat Pasta with Sausage and Peppers

Serves 2

6 oz whole wheat penne pasta, dry

8 ounces Italian turkey sausage, spicy or sweet, casings removed

2 teaspoons olive oil

1 cup onion, chopped

1 1/2 cups peppers, chopped (I used red, orange, and yellow)

1 cup mushrooms, sliced

1 clove garlic, minced

1/4 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes

3 T dry white wine

2 cups spinach

1/4 cup freshly grated parmesan cheese

Salt and pepper

1. Cook pasta according package directions. Reserve 1/2 cup of pasta water.

2. Heat a medium nonstick skillet over medium heat. Add sausage and cook until no longer pink in the center breaking apart into bite-sized pieces. Transfer cooked sausage to a plate lined with paper towels to allow any excess fat drain. Wipe skillet out with a wad of paper towels and return to heat.

3. Add 2 teaspoons olive oil to pan over medium heat. Add onions, peppers and mushrooms to pan. Cook until softened, about 7 minutes. Add salt and pepper to taste. Add garlic, oregano, and red pepper. Cook until fragrant, about 30 seconds. Return sausage to pan with peppers. Add 3 tablespoons white wine. Simmer for 5 minutes.

4. In a separate bowl, combine pasta and sausage mixture. Add pasta water 2 tablespoons at a time if mixture is dry. Stir in spinach. Serve with parmesan cheese.

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3 Responses to “Whole Wheat Pasta with Sausage and Peppers”

  1. Kathryn May 15, 2013 at 10:37 am #

    Rachel I made this last night! It turned out great!

    • rpnorman May 17, 2013 at 8:39 pm #

      I’m glad you enjoyed it! It’s a great recipe to adapt to whatever leftover veggies you have to use up!

Trackbacks/Pingbacks

  1. Chicken Sausage Pasta Bowl | LauraLovingLife - June 5, 2013

    […] Whole Wheat Pasta with Sausage and Peppers (deliciousbalance.wordpress.com) […]

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