Sausage & Mushroom Pasta the Editors of Publications International, Ltd.
Sausage & Mushroom Pasta
Makes 6 servings
|1||can (10-3/4 ounces) reduced-fat condensed tomato soup, undiluted|
|1/4||cup fat-free (skim) milk|
|Nonstick cooking spray|
|1/2||cup chopped onion|
|1/2||cup chopped green bell pepper|
|2||cloves garlic, minced|
|1||teaspoon dried Italian seasoning|
|1||cup sliced mushrooms|
|1/2||teaspoon salt (optional)|
|1||(7-ounce package) reduced-fat smoked turkey sausage, cut into 1/8-inch slices|
|4||cups cooked bow tie pasta|
- Combine soup and milk in small bowl; mix well and set aside. Spray large nonstick skillet with nonstick cooking spray; heat over medium-high heat.
- Add onion, pepper, garlic and Italian seasoning; cook and stir until onion and peppers are tender. Add mushrooms and salt; cook and stir 2 to 3 minutes. Add sausage; mix well. Reduce heat; cover and simmer an additional 2 minutes. Add pasta; toss until coated with sauce.
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||11 %|
Check out more recipes for Pasta