In an effort to reduce food waste, I created this simple recipe using leftover turkey sausage we had cooked one weekend. The fiber content gets a boost with whole wheat pasta and nearly any vegetable can be added in (read something green like spinach)! It’s an excellent source of vitamin C as well as protein. Serve with a little grated Parmesan cheese and you’ve got a delicious meal worth repeating!
1 lbs Italian turkey sausage
2 Tbsp. olive oil
1 bell pepper- cut into strips
½ yellow onion- chopped
1 clove garlic- minced
2 Tbsp. prepared pesto
1/2 lb whole wheat pasta/penne or farfalle
Cook the sausage over medium heat until it is completely cooked (~15
minutes). Set aside.
Cook a half pound of whole wheat pasta according to the directions and set aside.
Sautee the peppers, garlic and onions in olive oil.
In a large pot, combine the sausage, onions, garlic, peppers and pasta together. Add the pesto and mix well.
Serve with grated Parmesan or other pungent cheese (such as Asiago or Romano).
Makes 4 servings. Nutrition Facts per serving: 333 calories, 14.6 grams fat, 32 grams carbohydrate, 19 grams protein, 4 grams fiber, 52 mg cholesterol, 505 mg sodium.