Rustic Sausage and Angel Hair Pasta

| Sep 20, 2010

Delicious turkey sausage and earthy mushrooms make this dish stick-to-your-ribs hearty for those cool autumn days. Try it with a spinach salad and enjoy the season.

Makes 4 servings


1/2 box Dreamfields Angel Hair Pasta

1 tablespoon olive oil

1/2 pound hot turkey Italian sausage, casings removed, crumbled

3/4 pound fresh baby Portobello, cremini, or white mushrooms, sliced 1/4 inch thick

1 cup coarsely chopped bell pepper (any color or a combination)

1/2 tablespoon dried Italian seasoning blend

1 can (14.5 ounces) diced tomatoes, undrained

2 tablespoons shredded Parmesan cheese

2 tablespoons chopped fresh Italian parsley


  1. Cook pasta according to package directions. Drain and return to pan.
  2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add sausage; cook about 5 minutes until sausage is cooked through, stirring frequently.
  3. Add mushrooms, bell pepper and Italian seasoning. Reduce heat to medium; continue cooking, 3 to 4 minutes until mushrooms begin to soften, stirring frequently. Stir in tomatoes; cook 5 to 7 minutes until desired consistency, stirring occasionally.
  4. To serve, spoon sauce over pasta and toss. Or, add pasta to skillet with sauce and toss. Garnish with Parmesan cheese and chopped parsley.

Nutrition Information (1/4 of recipe)

336 calories

19g protein

17g digestible carbohydrates*

10g total fat (3g saturated fat)

32 mg cholesterol

716 mg sodium

8g total dietary fiber

*If traditional pasta is used in this recipe there is a total of 47 g carbohydrate. For more information go to

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Categories: Food, Low Carb, Pre-Diabetes, Recipes

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