This pasta entree stretches the grocery budget by using only a couple of Italian sausages to make four servings. The recipe is easily adapted to a vegetarian dish by substituting a plant-based sausage, such as Field Roast Italian.
Preheat oven to 400 degrees. In a large bowl, place the onion, zucchini, bell pepper and mushrooms. Drizzle with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to combine. Turn the vegetables out onto a rimmed baking sheet and roast for 15 minutes.
Put the tomatoes in a small bowl and toss with the remaining tablespoon olive oil. Season with 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper; add to the baking sheet with the other vegetables. Roast until the onion is nicely caramelized, about 15 minutes longer. Remove the vegetables from the oven and set aside until cool enough to handle, then transfer to a cutting board and roughly chop. Set aside.
Bring a large pot of water to a boil over high heat. Add 1 tablespoon salt and the penne and cook just until the pasta is tender to the bite. Drain, reserving 1/2 cup of the cooking water.
Into a large skillet, crumble the sausage and cook over medium heat until it's cooked through, 5 to 7 minutes, stirring often. Raise the heat to high and pour in the wine; use a wooden spoon to stir and scrape up any browned bits from the bottom of the pan.
Add the vegetables and any juices to the skillet with the sausage. Stir in the penne and the reserved pasta water to moisten the mixture, if needed. Taste, season with the remaining 1/4 teaspoon salt, if needed. Serve sprinkled with the Parmesan.
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Serving Size: 1 Serving (216g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 45 | ||
Calories from Fat: 11 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 2.8mg | 1 % | |
Sodium 356.2mg | 12 % | |
Potassium 337.9mg | 9 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 3.7g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 45
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