All of the meat and vegetable measurements are complete approximations. I use equal amounts of each. Adjust to taste/what you have in the fridge.
1. In a large pot with boiling salted water, cook pasta until al dente; drain.
2. While pasta is cooking, brown sausage in a skillet over medium heat.
3. Add peppers and onions. Cook for 2-3 minutes.
4. Reduce heat; add Half & Half and all remaining ingredients and heat through.
5. Reduce sauce to thicken, or if you prefer, add some parmesan cheese to thicken.
6. In serving bowl, toss pasta with jambalaya sauce. Serve with grated parmesan cheese if desired.
A favorite of Amy's.
I invented this recipe one time when she was visiting us in Washington.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (45g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 19 | ||
Calories from Fat: 2 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.8mg | 0 % | |
Potassium 107.1mg | 3 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 3.4g | ||
Protein 0.6g | 1 % | |
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: 19
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