Apr 1, 2013

Lightened Up Sausage and Peppers Pasta Recipe

I love Sausage and Peppers! It doesn't matter if it is served in a hoagie roll or over pasta, it's all delicious to me. But it is a heavy meal when served over pasta and I have a hard time eating anything heavy once the temperatures start to rise. I thought the easiest way to make it lighter was to eliminate the red sauce and use olive oil instead. This was a quick and easy recipe, I made it from start to finish in 19 minutes and I used the turkey sausage rope that has been in my freezer for two months since I didn't know what I was going to do with it.

Sausage and Peppers Pasta - Lightened Up
Serves 5

2 bell peppers
1/4 onion (my kids don't eat onions so you may want to add more)
1 turkey sausage rope
olive oil to taste
pepper to taste
garlic power to taste
12oz package of pasta


The cooking time begins!

1. Bring a pot of water to boil for the pasta.
2. Meanwhile cut up all the veggies and sausage for the pasta.


3. Begin cooking sausage in a large skillet over med-high heat.
4. Add pasta to boiling water and cook according to package directions.
5. Remove sausage from skillet and heat 2 T olive oil in skillet.
6. Add peppers and onions and sauté until you reach your desired crispness. Add in pepper and garlic powder to taste. I like my bell peppers crunchy so I don't cook them for a long time.
7. Add sausage and heat through.
8. Drain pasta and pour into large bowl. Toss in a tablespoon or two of olive oil. You don't need much just enough to coat the pasta.
9. Add peppers mixture to the pasta and serve.

End of cooking time!
 
The Verdict? The kids and the adults loved it! There wasn't a single piece of food left! I loved how easy this meal was to make and that I was able to get dinner on the table super fast. It would have taken me longer to go get take out that to make this meal. I think this is a great summer meal and I'm going to make it again soon. 
 
 

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