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Photo of Garden-Style Penne with Sausage & Ricotta by WW

Garden-Style Penne with Sausage & Ricotta

6
Points® value
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
1
Difficulty
Easy
We love this pasta as is, but if you want even more vegetables, you can add a leafy green, such as Swiss chard or kale, to the skillet. Don’t forget to reserve the pasta cooking water; the starch in the water helps bring together all the elements of the dish. This recipe is easy to make for two diners. Use a medium zucchini instead of a small one and double all the remaining ingredients. Simply cook the sausage in a large skillet rather than a medium one.

Ingredients

Uncooked whole wheat penne

1 oz

Uncooked chicken sausage

2 oz, Italian-style, casing removed

Onion

¼ cup(s)

Garlic

1 clove(s), large, minced

Zucchini

1 small, diced

Cherry tomatoes

16 medium, halved

Table salt

⅛ tsp(s)

Black pepper

⅛ tsp(s)

Fresh basil

2 tbsp(s), minced

Part-skim ricotta cheese

2 tbsp(s)

Instructions

  1. Cook penne according to package directions, reserving 1⁄4 cup of cooking water when you drain pasta.
  2. Meanwhile, in medium nonstick skillet, add sausage, onion, and garlic. Set over medium heat and cook, stirring with wooden spoon to break up sausage, until browned, about 5 minutes.
  3. Add zucchini, tomatoes, salt, and black pepper. Cook, stirring often, until zucchini is crisp-tender, 2 minutes. Add pasta cooking water and cook for 1 minute more, allowing some of the liquid to evaporate. Add pasta and basil, stirring to combine. Transfer to plate; top with ricotta.
  4. Serving size: 1 2/3 cups

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