Linguine With Turkey Sausage Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod
DishMain Ingredient

Ingredients

 Turkey sausage12 Ounce
 Linguine/Spaghetti8 Ounce
 Olive oil2 Tablespoon
 Yellow onion1 Large, coarsely chopped
 Zucchini/Yellow squash12 Ounce, coarsely shredded (Medium Sized Piece)
 Garlic3 Clove (15 gm), minced
 Plain low-fat yogurt1⁄3 Cup (5.33 tbs)
 Black pepper1⁄4 Teaspoon
 Shredded low fat cheddar cheese4 Ounce (1 Cup)

Nutrition Facts

Serving size: Complete recipe

Calories 1909 Calories from Fat 599

% Daily Value*

Total Fat 70 g107.7%

Saturated Fat 17.4 g87.2%

Trans Fat 1.2 g

Cholesterol 350.2 mg

Sodium 2825.2 mg117.7%

Total Carbohydrates 190 g63.3%

Dietary Fiber 17.4 g69.5%

Sugars 14.6 g

Protein 130 g259.8%

Vitamin A 24.3% Vitamin C 118.7%

Calcium 81% Iron 62.7%

*Based on a 2000 Calorie diet

Directions

Prick each sausage once with a fork, place in a heatproof colander, and lower into a large kettle of boiling water.
Cover and cook for 3 minutes.
Raise the colander to allow the sausage to drain, then transfer the sausage to paper toweling.
When cool enough to handle, slice the sausage 1/2 inch thick and set aside.
Return the water in the kettle to aboil and cook the linguine according to package directions.
Meanwhile, heat the oil in a deep 12-inch skillet over moderately high heat for 1 minute.
Add the sausage and onion and saute, stirring occasionally, for 3 minutes.
Add the zucchini and garlic and saute, stirring occasionally, for 3 to 5 minutes or until the zucchini is tender.
Stir in the yogurt and pepper and turn the heat under the skillet to the lowest setting.
4 Drain the linguine and return it to the kettle.
Add the cheese, toss lightly, and cover for 1 minute, so that the cheese melts and coats the linguine.
Pour the sausage mixture over the linguine and toss well to mix.
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