Yeah I know, silly name, but really there are only so many things you can call pasta dishes that have so many ingredients. And since I’m coming back to my calorie counting and lifting the ban on assorted stuff (like GOAT CHEESE! YAY!), I am doing a little happy dance. A sandwich for lunch AND pasta for dinner! Life is good! I really love the flavor of these roasted tomato and garlic sausages I found. I think I prefer it to the more traditional sweet Italian sausages (I’m not a huge fennel fan). It would be awesome in a calzone…
- 1 pound roasted tomato and garlic turkey sausage
- 1 small onion (I used vidalia) finely diced
- 1 15 oz. can diced, fire-roasted tomatoes
- 1.5 cups baby bella mushrooms, diced
- 2 cups diced zucchini
- 1 tablespoon minced garlic
- 1/2 cup diced red peppers
- 1 tablespoon chopped, fresh basil
- dash of salt
- 2 cups dry, whole wheat pasta (I was using the last of the rotini and penne in my house)
- 2 oz. goat cheese
- Remove the sausage from its casing. Brown it over medium high heat.
- Add the onions, peppers, garlic, mushrooms, and zucchini and continue to saute for a few minutes.
- Add the tomatoes, salt, and basil.
- Simmer over medium low heat.
- Meanwhile, cook your pasta until al dente.
- Drain the pasta.
- Remove the sauce from heat and stir in the crumbled goat cheese until melted.
- Stir in the pasta.
This makes 4 servings at 595 calories and 15 grams of fat.