Ingredients:
1/2 lb. Italian turkey sausage links, casings removed
1 small onion, chopped
1 jar (14 oz.) spaghetti sauce
2 c. uncooked whole wheat egg noodles
1 c. water
1/2 c. chopped zucchini
1/2 c. fat-free ricotta cheese
2 Tbsp. grated Parmesan cheese
1 Tbsp. minced fresh parsley or 1 teaspoon dried parsley flakes
1/2 c. shredded part-skim mozzarella cheese
Directions:
In a large nonstick skillet, cook sausage and onion over medium heat until no longer pink; drain. Stir in the spaghetti sauce, egg noodles, water and zucchini. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until pasta is tender, stirring occasionally.
In a large nonstick skillet, cook sausage and onion over medium heat until no longer pink; drain. Stir in the spaghetti sauce, egg noodles, water and zucchini. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until pasta is tender, stirring occasionally.
Combine the ricotta, Parmesan and parsley. Drop by tablespoonfuls over pasta mixture. Sprinkle with mozzarella cheese; cover and cook 3-5 minutes longer or until cheese is melted.
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