Tonight’s dinner is one of our favorite comfort foods. It feels so indulgent, so when I remember that its only 535 calories for the whole meal my heart smiles…. YUM!
Prep Time: 20 Minutes Total Cook Time: 30 Minutes
Serves 4-6
Ingredients
- 1lb or 450g Italian Sausage Meat (hot or mild)
- 1 onion
- 10 mushrooms
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1 small to medium zucchini
- 1/2 tsp Italian seasoning
- 1/2 tsp oregano
- 1 cup water
- 16 fl oz or 500 mL curried squash, carrot, or pumpkin soup (homemade or purchased)
- 1 cup salsa
- 3 cups penne pasta
- 1/2 tsp dried basil
- 1/2 tsp extra virgin olive oil
- Parmesan cheese (optional for garnish)
- Hot chili flakes (optional for garnish)
Directions
Heat a large nonstick frying pan to medium heat. Break sausage meat into small chunks with your fingers, adding to pan as you break. Cook until meat is no longer pink. Note: Once the sausage is browned, I like to toss the chunks onto a paper towel, on a plate, to remove the excess oil. Use the paper towel to wipe the pan before putting sausage chunks back in.
Finely chop onion, adding to pan as you cut. Slice mushrooms, bell peppers, and zucchini in that order, adding to pan as you cut. Add the Italian Seasoning and Oregano.
Fill a large stove top pot with water and bring to a boil for pasta.
…meanwhile…
Add soup, salsa and water to sausage and veggie pan, stirring to combine. Let simmer at medium-low. Stir from time to time.
When water comes to a boil, add pasta. Set timer according to package directions, approx 11 minutes.
…when timer rings for pasta…
Rinse pasta in a colander and return to pot, no heat. Toss with a little basil and olive oil if you like.
Serve in a bowl, with pasta on bottom and sauce layered on top. We love to sprinkle a little Parmesan on top, and if you like things a little spicier… add a little chili flakes. Delicious!
Nutritional Info
535 Calories, 25.9g of Fat, 21.3g Protein, 54.5g Carbohydrate, 4.9g Fiber