Italian Turkey Sausage and Vegetable Pasta

by Dana Snook on July 2, 2014

 

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In New Jersey today, it was hot and humid. I wanted to find a light, yet hearty dish that wouldn’t require the oven. Not only did this meal meet all my requirements, it exceeded them by being packed with vitamins and minerals. By adding spinach, peppers onions and tomatoes you can guarantee this dish is packed with Vitamin K, Folate, Vitamin A, Vitamin C, Iron, Lycopene and Fiber (just to name a few).

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When I serve a meal to my family which includes a toddler I make sure there are plenty of chooses. After all, I follow the Division of Responsibility when feeding my daughter. I decide what to serve on the table which always includes 1. Starch 2. Vegetable and/or Fruit  3. Protein 4. Fat. In one dish, this meal contains all the requirements since it includes Pasta (starch), Peppers/Onions/Tomatoes/Spinach (Vegetables), Turkey Sausage (protein) and Fat (olive oil used in cooking). In addition, I added bread and butter to compliment the meal and make sure if my daughter didn’t enjoy the meal there would be something for her to eat.

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Italian Turkey Sausage and Vegetable Pasta
Author: 
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Cooking Spray
  • 4 sweet Italian turkey sausage, casings removed
  • 1-2 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 1 teaspoons salt
  • 1 teaspoon Italian seasoning
  • ½ teaspoon cracked black pepper
  • 1 red bell pepper, cleaned and sliced
  • 1 yellow bell pepper, cleaned and sliced
  • 1 orange bell pepper, cleaned and sliced
  • 4 cloves garlic, crused
  • ½ cup white wine
  • 1 (28 ounce) can petite diced tomatoes with juice
  • 1½ cup spinach (measured loosely)
  • 2 tablespoons flat-leaf parsley, chopped
  • ¼ cup fresh basil leaves, sliced
  • 16 ounces Pappardelle noodles, uncooked
  • Fresh Parmesan Cheese, shredded
Instructions
  1. Bring water to a boil and cook pasta according to package directions while making sauce.
  2. Heat a large, sauté pan or dutch oven and spray with cooking spray. Add turkey sausage and break up into large chunks and brown until cooked through. Once cooked through, remove turkey sausage and reserve in a bowl. Add about 1 tablespoon (may need more depending) of oil and add onion and allow to caramelize (about 3-4 minutes). Mix in salt, pepper and italian seasoning until combined with onions. Add peppers and allow to cook about 3 minutes or until slightly soft. Add garlic and sauté for 1 minute. Pour wine in hot pan and allow to cook down until almost absorbed. Pour in diced tomatoes with juice and cooked turkey sausage. Stir and allow the flavor to blend (about 5 minutes). Wilt in spinach, then add parsley and basil. Allow the flavors to blend and keep warm until noodles are ready.
  3. Add sauce over cooked pappardelle noodles and lightly toss. Sprinkle with Fresh Parmesan Cheese. Enjoy!

 

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