Pasta with Sausage Cream Sauce

Pasta with Sausage Cream Sauce


.

This is a very filling tasty low-fat recipe. It's from Woman's Day Low-Fat Meals Volume IV, NUMBER 1.



.


12 oz uncooked rigatoni or other large-cut pasta

8 oz, sweet Italian-style turkey sausage, removed from casings and crumbled

6 oz small fresh mushrooms, quartered (2 cups)

1 t Worcestershire sauce

2/3 c evaporated skim milk

1 T dried basil

1/4 t pepper

1 package (10oz)frozen green peas, thawed

1/4 c grated Parmesan cheese

Cherry Tomatoes, optional

1. Cook pasta according to package directions, drain. 2. Meanwhile, in medium skillet, brown sausage meat over medium heat. Remove to bowl with slotted spoon. 3.Add mushrooms to drippings in skillet. Cook 3-4 minutes or until lightly browned. Sprinkle Worcestershire sauce over mushrooms, then stir in evaporated milk. Bring to a simmer. Add basil and pepper. Simmer 3-4 minutes, or until slightly thickened. Add peas and cooked sausage. Cook 1-2 minutes, or until hot. 4. To serve, in large bowl, toss pastawith sauce and Parmesan cheese. Garnish with cherry tomatoes.

Per serving: 535 cal, 30 g pro, 82 g car, 9 g fat, 46 g chol and 638 mg sodium

© 2001 My Island Kitchen