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Roasted Italian Vegetable and Sausage Pasta
SANDYLEBLANC-OBENBERGER12Ingredients
50Minutes
450Calories
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Description
American Diabetes Association
Ingredients
US|METRIC
5 SERVINGS
- 1 lb. wheat
- 5 Italian turkey sausage links (cut into 1-inch pieces)
- 1 eggplant (cut into 1-inch cu es)
- 2 zucchini (cut into 1-inch cubes)
- 5 plum tomatoes (cut into 1-inch cubes)
- 1 green pepper (I used red, cut into 1-inch cubes)
- 4 garlic cloves
- cooking spray
- 1 Tbsp. olive oil
- 1/4 tsp. salt (I used Mrs. Dash garlic and herb)
- 1/4 tsp. pepper
- 3 Tbsp. grated Parmesan cheese
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Directions
- Cook pasta according to package directions, omitting salt.
- Cook sausage in a deep saute pan. Approx. 10 min. Remove from pan.
- Spray pan with cooking spray and add olive oil and remaining ingredients except cheese and pasta. (I left the juices from the sausage) Sauté for 20 min or until desired texture.
- Add sausage back to vegetables and saute for 2-3 more min.
- In a large bowl combine pasta and vegetable mixture. Sprinkle with cheese and serve.
NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium190mg8% |
| Potassium1080mg31% |
| Protein18g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate86g29% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A15% |
| Vitamin C70% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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