Garden-Style Penne with Sausage & Ricotta
6
Points®
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
Uncooked onion
¼ cup(s), chopped, diced
Garlic
1 clove(s), minced
Uncooked zucchini
1 small, diced
Cherry tomatoes
16 medium, halved
Table salt
⅛ tsp
Black pepper
⅛ tsp
Fresh basil
2 Tbsp, minced
Part skim ricotta cheese
2 Tbsp
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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