Summertime Sausage Pasta

Mmmm…pasta! Whether it’s spaghetti, penne, rigatoni or fusilli – smothered in sauce or drizzled in oil, or even just tossed with some veggies and cheese – I love the starchy oh-so-filling goodness of pasta. This recipe is like a sassy summer wardrobe for your pasta, adding in bright sugar snap peas, tomatoes, and green onions…and it keeps things light with turkey sausage: not only is it a lower sodium option, but it cuts the fat content of your standard sausage by roughly 14 grams per serving. If you haven’t ever tried turkey sausage, this is the perfect dish to start with!

Uncooked pasta (I use Farfalle, but you can use whatever…the pasta portion of this dish can be adjusted according to the size of your family)
12 ounces Italian turkey sausage links, casings discarded
½ teaspoon fennel seed
2 garlic cloves, minced
1 package fresh sugar snap peas, 8 ounces
2 cups sliced fresh mushrooms
1/3 cup no salt added chicken stock
4 Roma tomatoes, chopped
4 medium green onions, sliced
1/3 cup chopped fresh parsley

Cook pasta according to package directions in a large pot. Drain and return to pot.

Meanwhile, squish the sausage links out of their casings into a medium-sized skillet; add the fennel seed and garlic, and cook until crumbled and no longer pink. Remove sausage from skillet, leaving liquids behind. Note: it’s okay to snitch some of that sausage while you keep cooking.

Add the sugar snap peas, mushrooms, and broth to skillet. Heat to boiling; reduce heat to medium-low and simmer for 3-4 minutes. Stir in tomatoes and green onions, cook for about 2 minutes more. Return sausage to skillet and add parsley; cook 1 minute longer.

Combine sausage mixture and pasta in the large pot; toss gently to mix.

Sodium per serving: 430 mg

Modified from Betty Crocker Heart Healthy Cookbook