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Sausage-Vegetable Ragout Pappardelle

By: PHILADELPHIA Cooking Creme

"A creamy cheese and herb sauce with chunks of turkey sausage, zucchini and yellow squash, and tomatoes is served over hot, cooked pappardelle pasta--and it's on the table in less than half an hour!"

Rate/Review | Read Reviews (2)

Prep Time:
15 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 -(1-1/3 cup) servings

Ingredients

1 (8 ounce) package pappardelle pasta
3/4 pound Italian turkey sausage, casings removed
1/2 cup chopped onions
1 small zucchini, quartered lengthwise, then sliced crosswise
1 small yellow squash, quartered lengthwise, then sliced crosswise
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
2/3 cup PHILADELPHIA Reduced Fat Italian Cheese & Herb Cooking Creme

Directions

Cook pasta as directed on package, omitting salt.
Meanwhile, cook sausage and onions in large nonstick skillet on medium heat, stirring occasionally to break up sausage. Add zucchini and squash; cook and stir 6 to 7 min. or until sausage is done and vegetables are crisp-tender. Stir in tomatoes and cooking creme; cook and stir 3 min.
Drain pasta; place on platter. Top with sauce.

Footnotes

Substitute: Substitute 2 cups sliced fresh mushrooms and 1 cup chopped green peppers for the zucchini and squash.
Serving Suggestion: Serve with a crisp mixed green salad tossed with your favorite KRAFT Light Dressing.
Nutrition Bonus: Help your friends and family eat right with this low-fat, low-calorie pasta entree. Eating right never tasted so good!