Recipe 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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) package
Italian turkey sausage, casings removed
zucchini, quartered lengthwise, then sliced crosswise
yellow squash, quartered lengthwise, then sliced crosswise
1 (14.5 ounce) can
no-salt-added diced tomatoes, undrained
PHILADELPHIA Reduced Fat Italian Cheese & Herb Cooking Creme
I'd recommend draining the tomatoes and then adding the juice as needed. All of the tomato juice turned a nice sauce into a runny liquid mess. Also, I think browned sliced turkey sausage would look a lot more appealing than removing the casings and then browning the meat which made it look like some sort of "ground beef goulash." Those two comments aside, the flavor is very nice and this comes together quickly. I'm going to try this again slicing the sausage and draining the tomatoes.
This was a great quick recipe - best with spicy turkey sausage. My family loved it. My teenage daughter was able to make this for the family for dinner. Definitely a family fav
Loved the recipe, only made a few additions. I added onion, fresh garlic, red pepper and mushrooms to the veggies. With a garnish of fresh shredded parmesan. Otherwise followed the recipe and absolutely will make it again!
I made a few adjustments because I didn't have a few of the ingredients at home and it turned out great! I had some home-canned peppers and onions that I used to replace the onions, and I used salsa instead of canned diced tomatoes and it just spiced up the dish wonderfully! I also just used whole wheat penne which held the sauce really well and made it slightly healthier. I'm definitely making this again, though I might stick closer to the recipe next time...
I drained my tomatoes and topped with a little parmesan cheese to knock of the tang of the sauce a bit. I also used the diced tomatoes with oregano and basil. I also added a little chopped garlic when I threw in the onions. It went over well and it's really hardy. I will definitely make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage-Vegetable Ragout Pappardelle
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 75
Find out what to cook for your next BBQ.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
What's cooking in Ellington? This creamy, satisfying linguine.
See how to make a simple pasta with scallops, zucchini, and tomatoes.
Discover the secret that makes these crabless cakes taste like the real deal.