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!Ingredients1 lbs Italian turkey sausage2 Tbsp. olive oil1 bell pepper- cut into strips½ yellow onion- chopped1 clove garlic- minced2 Tbsp. prepared pesto1/2 lb whole wheat pasta/penne or farfalle DirectionsCook the sausage over medium heat until it is completely cooked (~15minutes).  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.