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An easy pasta meal for the weeknight time
crunch. Use different dried herbs to suit your family's tastes.
Serve with a green salad and some fresh fruit.
Italian Sausage with
Pasta and Herbs
- 1 pound Italian dinner sausage links
1 tablespoon olive oil
2 cups zucchini, cubed
1/2 red bell pepper, diced
8 ounces rotini pasta
1 cup ricotta cheese, part skim
2 tablespoons dried herbs, (basil, oregano, sage, parsley)
Parmesan cheese, freshly grated
- Cut sausage diagonally into 1-inch pieces
and cook sausage in a large skillet over medium heat, turning
to cook and brown evenly, about 10 to 15 minutes or until internal
temperature reaches 160°F (70°C). Set aside. Cool slightly
and cut diagonally into 1-inch pieces.
- Heat olive oil in a large skillet and
add zucchini and red pepper. Cook over medium heat until tender
but still crisp, about 3 to 4 minutes.
- Cook the rotini according to the directions
on the package. Drain and reserve 1 cup cooking water.
- Add pasta to skillet and stir in ricotta.
Add 1/2 cup pasta water and stir until creamy. Stir in sausage.
Add more water if mixture is too dry.
- Sprinkle with fresh herbs and Parmesan
cheese before serving.
Makes 4 servings.
Nutritional Information Per Serving (1/4
of recipe): Calories: 510 calories; Protein: 34 grams; Fat: 19
grams; Sodium: 730 milligrams; Cholesterol: 55 milligrams; Saturated
Fat: 7 grams; Carbohydrates: 51 grams; Fiber: 3 grams
Recipe and photograph provided courtesy
of Pork, The Other White Meat.
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