Ingredients
- 3 cups (9 oz) uncooked penne pasta
- 1 lb uncooked Italian sausage links, cut crosswise into ¼- inch slices
- ½ cup beef broth (from 32-oz carton)
- 1 medium yellow summer squash, cut in half lengthwise, then cut crosswise into ¼-inch slices
- 2 cups grape or cherry tomatoes, halved lengthwise
- 6 green onions, cut into ½-inch pieces
- 2 tablespoons olive oil
- Shaved Parmesan cheese, if desired
How to Make It
- Cook and drain pasta as directed on package.
- Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook sausage in skillet 4 to 6 minutes, stirring frequently, until browned. Stir in broth; reduce heat to medium. Cover and cook 5 minutes.
- Stir in squash, tomatoes and 2 tablespoons of the basil. Heat to boiling; reduce heat to low. Cover and simmer 5 minutes, stirring occasionally. Stir in onions. Simmer uncovered 1 minute.
- Toss pasta, oil and remaining 2 tablespoons basil. Divide pasta among individual bowls. Top with sausage mixture and cheese.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 490 kcal Calories from Fat: 279 kcal |
|
% Daily Value*
|
| Total Fat 31 g 89% |
Saturated Fat 9 g 45% |
Trans Fat 0 g |
Cholesterol 70 mg 23% |
Sodium 1140 mg 19% |
carbohydrates 30 g 23% |
Dietary Fiber 3 g 8% |
Protein 21 g 42% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
