Sausage, Zucchini and Two Pepper Pasta

Sausage, Zucchini and Two Pepper Pasta

30

"A delicious pasta dish that tastes great with either traditional or low fat sausage. Try using fusilli pasta, or your other favorite pasta shape to add variety. It is one of our favorites! Enjoy!"
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Ingredients

servings 727 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 727 kcal
  • 36%
  • Fat:
  • 36.4 g
  • 56%
  • Carbs:
  • 71.2g
  • 23%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 841 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large pot with boiling salted water cook penne pasta until al dente. Drain.
  2. Meanwhile, in a large skillet cook sausage until brown. Remove from pan. Saute the red onion and garlic in the olive oil until soft and transparent. Add the oregano, salt, ground black pepper, red pepper flakes, 1/2 of the wine, yellow bell pepper, red bell pepper, zucchini, mushrooms, and saute until tender. Add remaining wine and chicken stock and cook until liquid has reduced to a thick sauce, about 20 minutes.
  3. After sauce has reduced, add cooked sausage and thawed peas to the sauce and stir to heat through.
  4. Toss pasta with the sauce to coat evenly. Sprinkle with the grated Parmesan cheese. Serve warm.

Reviews

30
  1. 41 Ratings

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Most helpful positive review

This was delicous. It even got my picky children to eat zucchini!

Most helpful critical review

This dish tasted good but I prefer my vegetables almost al dente and by sautéing them and then pretty much boiling them for another 20 minutes in the stock they turned out too mushy for my likin...

This was delicous. It even got my picky children to eat zucchini!

A new family favorite. I adjusted the recipe just a bit. I added some heavy cream to the sauce to make a cream sauce and also some parmesan cheese and left out the wine. It is absolutley delici...

All things considered, this turned out to be pretty tasty. I made a lot of substitutions (sake instead of wine, green peppers instead of red and yellow, and canned mushrooms) and a few omissions...

Wish I could give 4.5 stars, almost perfect. Was looking for a recipe to use some fresh zucchini and pork sausage given to us and this did the trick! I modified some things due to what I had on...

Great recipe! I think my husband could have eaten the whole dish by himself. The sauce is very light and tasty as is, but I added 1/2 cup of heavy cream to thicken it up a bit. Next time I'll ...

We all love this recipe. Great weeknight dinner. I cook the sausages seperately from the vegetables to reduce the cooking time.

This dish tasted good but I prefer my vegetables almost al dente and by sautéing them and then pretty much boiling them for another 20 minutes in the stock they turned out too mushy for my likin...

Yum! I doubled this, so that there would be plenty to feed a family of four and produce leftovers for my hubby! I made a couple minor changes: First, I used Chardonnay instead of the Marsala ...

My husband and I felt like pasta but didn't want a heavy sauce. This recipe was just what we wanted. I omitted the zucchini and the peas. I used a whole yellow onion instead. We added a cubed ch...