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smpNutrition Per Serving: Calories 440; Protein 28g; Carbohydrate 49g; Fat 15g; Sodium 1140mg |
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Karen Wetch Santa Rosa
California Bake-Off Contest 40
2002 Prize Winner
Yield: 6 servings
| 8 |
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oz. uncooked penne (tube-shaped pasta) |
| 1 |
lb. bulk Italian turkey sausage |
| 1 |
medium onion, chopped |
| 1 |
medium red bell pepper, chopped |
| 1 |
small zucchini, chopped |
| 2 |
cups frozen whole kernel corn (from 1-lb. pkg.) |
| 1 |
cup chunky-style salsa |
| 1 |
(14.5-oz.) can diced tomatoes, undrained |
| 3/4 |
teaspoon dried oregano leaves |
| 6 oz. |
(1 1/2 cups) reduced-fat shredded Cheddar cheese |
| 1/2 |
cup fresh cilantro, chopped |
Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, spray nonstick wok or large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add sausage;cook 5 minutes or until no longer pink and thoroughly cooked, stirring frequently. Drain. Add onion, bell pepper, zucchini, corn, salsa, tomatoes and oregano; mix well. Bring to a boil. Cook 5 minutes, stirring occasionally.
Reserve 1/2 cup cheese and 2 tablespoons cilantro. Add remaining 1 cup cheese and cilantro to mixture in skillet; mix well. Add cooked penne; toss to mix. Spoon mixture onto serving platter. Garnish with reserved cheese and cilantro. |
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